Carrot and Ginger Breakfast Bars
These Carrot Ginger Bars are a perfect Autumn breakfast idea made with the simplest of ingredients and are just right for weekly or monthly meal prep. Add them to your meal planners to make breakfast a breeze.
Ingredients:
105g millet grains
105g red lentils
30g ground flax seeds
90ml spring water
105g nut or seed butter
110ml raw honey or maple syrup
285ml coconut milk
2 tsp vanilla extract
1/2 tsp coarse or fine sea salt
1½ tsp baking soda
2½ tsp cinnamon powder
1 tsp allspice powder
¼ tsp nutmeg powder
125g carrots, shredded
35g fresh ginger root, grated
30g chia seeds
45g hemp seeds
Directions:
Preheat oven to 350˚F.
Wash the red lentils and millet together about 2 to 3 times until the water runs clear then let them drain in a sieve to rid of any excess water.
Combine the flax seed powder and water in a mixing bowl and whisk well to break up any clumps. Stir the mixture again and set aside to form a gelatinous flax paste.
To the flax gel, add in the nut or seed butter, cinnamon powder, allspice powder, nutmeg powder, honey or maple syrup, salt, vanilla extract, baking soda, and coconut milk and gently whisk together until well combined.
Using a wooden spoon, stir in the red lentils, millet, grated ginger and carrots, then the chia seeds and hemp seeds for an extra boost of protein.
Combine well and pour the mixture into a parchment-lined square or rectangular baking dish. Level out and garnish with chia seeds and hemp seeds.
Cover the baking dish with foil so the millet and red lentils on the top of the batter will cook through.
Transfer the baking dish to the oven and bake for 25 minutes. Remove the foil and continue baking for another 35 minutes.
Once done baking, gently remove the baked slab from the baking dish and allow to cool down before cutting into squares.
Serve warm as is, with yogurt, or turn into crumbles to have as a topping for a porridge.
