Sweetened with apples and dates, this spiced carrot cake is allergy-friendly too. Dairy-free, egg-free, and gluten-free!
*To make chia seed meal, blend 2 cups of chia seeds in a dry, high-powered blender on medium speed for 10 seconds. Measure after blending.
*The bars can be gluten-free if you use buckwheat and sorghum flours. However, I have not worked out the soaking and/or sprouting of these gluten-free grains.
Allergy-Friendly Carrot Cake https://traditionalcookingschool.com/food-preparation/recipes/carrot-cake-carrot-bars/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Allergy-Friendly+Carrot+Cake+%7Bdairy-free%2C+egg-free%2C+%26+gluten-free%21%7D