Carrots have a phytonutrient called falcarinol that is being researched for its ability to fight colon cancer. Carrots also boast 4 grams of fiber per cup, making them a great bowel cleanser.
- Yield: 18 bars
- 8 medjool dates, pitted, or 10 honey dates if medjool are unavailable
- 1 cup filtered water, for soaking the dates
- 2 cups raw hazelnuts or pecans
- 1 cup raw sunflower seeds or Hemp Hearts
- 4 cups grated carrots, divided
- 1 cup diced apple
- 1 cup chopped zucchini
- ½ tsp pink rock or gray sea salt
- ¾ cup whole flaxseeds (to make 1 cup ground flaxseeds)
- 1 cup dried cranberries (sweetened with apple juice) or organic raisins
- ¼ cup unsweetened dried shredded coconut
- 1 Tbsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tsp ground ginger
- ¼ tsp ground cloves
How to Make It
- Soak dates in water for 30 minutes.
- Place the nuts and sunflower seeds or Hemp Hearts in a food processor, and process until finely chopped. Drain the dates and add them to the food processor along with 2 cups of the carrots and the apple, zucchini and salt. Process until you get a puree, about 1 minute. Transfer to a large mixing bowl.
- Using a clean spice or coffee grinder, grind the flaxseeds finely. (If you don’t have a grinder, use preground seeds.)
- To the nut and carrot mixture, fold in the ground flax, the rest of the carrots, and the cranberries, coconut and spices. Stir until you have the consistency of cookie batter.
- Preheat the oven or dehydrator to 150°F. On a parchment-lined rimmed baking sheet, spread batter evenly to form a ¼-inch-thick rectangle.
- Dehydrate for 2 hours. Invert the pan onto a cutting board, and remove the parchment paper. Cut into 4-by-2-inch bars. Return bars to lined baking sheet and place pan back in the dehydrator or oven for about 4 more hours or until the bars are as firm as a moist cake.