Ingredients:

  • 2 tbsp ground flaxseed meal
  • 5 tbsp warm water
  • 1/2 cup melted coconut oil
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1 1/2 cups gluten-free all-purpose flour blend
  • 1/2 cup fine-ground almond meal
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups firmly packed grated carrots
  • 1 cup grated Granny Smith apple
  • 1/2 cup toasted walnuts, roughly chopped

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
  2. In a large mixing bowl, whisk together the ground flaxseed meal and warm water. Let sit for 5 minutes until a gel-like 'flax egg' forms.
  3. Whisk the melted coconut oil, maple syrup, coconut sugar, vanilla extract, and unsweetened applesauce into the flax mixture until smooth and emulsified.
  4. Add the gluten-free flour, almond meal, baking soda, baking powder, sea salt, cinnamon, ginger, and nutmeg to the bowl. Whisk until just combined, ensuring no large flour clumps remain.
  5. Fold in the grated carrots, grated apple, and chopped walnuts using a silicone spatula until evenly distributed throughout the batter.
  6. Transfer the batter to the prepared baking pan, smoothing the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before slicing into 9 squares.