Carrot Cake Protein Easter Buns - Grain free, gluten free and diary free with a vegan option

By karenluvslife

Ingredients

• 2 cups grated carrot
• 1 cup almond meal
• 1 cup dried coconut
• 1 cup coconut sugar or xylitol
• 1/2 cup vanilla whey protein powder or pea or sprouted brown rice protein (I used 360 Whey)
• 1/2 cup sultanas
• 1/2 cup finely diced apricots (I pulsed mine in the blender very fine and sticky then separate)
• 1/2 cup walnut pieces
• 1/4 cup ground flax seeds
• 1 1/2 tsp baking powder
• 1/2 tsp bi-carb soda
• 2 tsp ground cinnamon
• 1 tsp vanilla powder or paste
• 1/3 tsp ground nutmeg
• 2 eggs or 4 eggs whites or 2 flax eggs (2 tbs ground flax soaked in 4 tbs water for 1 hour)
• 75 ml coconut milk or nut milk
• 50 ml coconut oil

Details

Servings 1
Adapted from karenluvslife.blogspot.com.au

Preparation

Step 1

Buns:
Preheat oven to 180oc and line a square baking dish with baking paper or silicon sheet.
Grate carrot into a large mixing bowl then add the rest of the dry ingredients up to the nutmeg
Stir through so that the carrot is fully distributed through the mix and everything is completely and thoroughly mixed.
In a separate bowl or blender add the eggs, milk and oil then stir or blend to combine then add to the mixing bowl with the carrot mixture and stir through until you get a thick dough
Separate large handfuls from the mix and shape them into balls then drop them into the baking dish repeat until you have used all of the mix.