These are seriously a dream! They are light and fluffy, full of fibre, and the perfect amount of sweet. I created this recipe in early spring with the last of the local carrots and pears available from the winter season. They taste great drizzled with some almond butter or my refined sugar free creamy cashew frosting.

Ingredients
Dry
– 1 and a 1/4 cups whole oats ground into a flour
– 1 cup spelt flour (can use 1/2 cup white flour for a “fluffier” alternative)
– 2 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon
– 2 Tbsp. hemp hearts
– 1 tsp sea salt
Wet
– 2 pasture raised eggs (or could try 2 ground flax eggs)
– 1/4 cup Maple Syrup
– 1/4 cup raw cane sugar
– 1/2 cup pear sauce or apple sauce (if you don’t have on hand, you can make it yourself by: chopping 2 to 3 pears/ apples and letting them simmer with a few tsp. of water for 20-30 minutes on low to medium heat. Then blend in your blender until you reach a smooth “sauce like” consistency).
– 1/3 cup melted coconut oil or avocado oil
– 1 tsp. vanilla
Mix Ins
– 1 cup grated carrots
Instructions
– Pre heat oven to 330oF convection
– Place oats in a blender or food processor to create a fine flour like consistency
– Once oat flour is nice and fine, place in a large bowl with all other dry ingredients
– If making pear/ apple sauce: in a small sauce pan, add 2 finely chopped pears with a few tsp. of water. Bring to a boil and then allow to simmer until they are mash-able. Add simmered pears to your blender and mix until you reach a smooth sauce like consistency. Remove from blender and measure to ensure you have approximately 1/2 a cup
– Add pear/ apple sauce to a separate bowl with all other wet ingredients. Mix well
– Add wet to dry and mix until just combined
– Fold in carrots, being careful not to over mix.
– Place in a greased 8×8 loaf pan (or any size you have) and bake for 25- 35 minutes
– Depending on the size of your pan you might need to continue baking. You will know they are finished when you press the top and it lightly springs back to you (you can also do the tooth pick test)
– Allow to cool and then cut into squares
– As mentioned, these taste great drizzled with my Cashew Frosting Recipe

I am currently eating these fresh out of the oven with some hommade coconut whipped cream on top. SO GOOD! Love this recipe!
Aww thanks so much Kyra!! That makes me SO happy to hear! Love the idea of coconut whip on top 🙂