What really pushed me over the edge, though, was when other Saturday Market vendors started coming by right at opening time, hoping to find something for breakfast. My brownies and fudge are way worse than a breakfast sandwich. I cringe as I sell them to people intending to substitute them for actual food.
So here's my newest product, still a sweet treat, but more good-for-you than bad, and I hope it meets a need. Try it at home and let me know what you think!
4 cups finely shredded carrots
3 cups organic coconut sugar
3 cups organic gluten-free flour (I use Namaste brand)
1 1/2 cups light olive oil
1 1/2 Tbsp. baking powder
1 1/2 Tbsp. cinnamon
1 tsp. salt
1 cup ground unsweetened coconut (macaroon coconut)
1 cup chopped walnuts
1 1/2 cups raisins
Stir everything together and spread in a lightly-greased 1/2-sheet baking pan or two 9x13" cake pans. Bake at 350 for 40 minutes. Cool. (Should work great as loaves or muffins, just adjust baking time until center springs back when touched.)
If desired, stir some coconut sugar into cream cheese to taste for topping, or sprinkle top with coconut sugar.
Makes 40 bars, approx. 2 x 3.5 x 1".