Ingredients

• 2 cup carrots; finely grated

• 1 ⅓ cup quick cooking oats

• 1 ⅓ cup almond or coconut flour

• 2 tsp baking powder

• 2 tsp cinnamon

• ½ tsp ground ginger

• ½ tsp allspice

• 1 ½ cup pumpkin seeds

• ½ cup chopped dates 

• ½ cup coconut flakes 

• 3 tbsp maple syrup  

• 3 tbsp olive oil

• Melted white chocolate (optional)

Instructions

1. Preheat the oven to 350 degrees F. 

2. In a bowl, whisk together the oats, flour, baking powder, cinnamon, ginger, and allspice. 

3. Add the maple syrup, olive oil, and carrots to the flour mixture and stir until a thick batter forms. 

4. Stir in the dates, coconut, and pumpkin seeds. 

5. Line a 9” by 9” baking dish with parchment paper. Pour the batter into the pan and press into an even layer. 

6. Bake for 20 minutes until a golden, toasted crust forms. 

7. If desired, drizzle with melted white chocolate.