12 Steps to Whole Foods

Avoiding Bad Fats, Enjoying Good Fats
Carrot-Coconut-Orange Bars
A delicious way to use coconut in several forms.
¾ C coconut oil (solid)
C agave (raw, organic)
2 eggs (organic, free-range)
1 tsp. vanilla
½ tsp. sea salt
½ tsp. nutmeg
½ C water
C fresh orange juice
1 Tbsp. grated orange zest
1 C shredded coconut
1½ (packed) C shredded carrots
2½ C whole-wheat flour (finely ground, preferably soft white wheat)
2 tsp. baking soda
Cream the coconut oil and agave in a mixer, then add the eggs and vanilla and blend. Add the salt, nutmeg,
water, orange juice, orange zest, coconut, and shredded carrots and mix well. Add the flour and baking soda
and mix well. Spread the mixture with a spatula into a greased 9"x13" pan and bake at 350° for 35 min. Pour
Creamy Glaze (see below) over the bars and cut them into pieces. Excellent served warm.
Creamy Glaze:
½ C coconut cream concentrate* (found at health food stores or online)
¼ C agave (raw, organic)
½ C fresh orange juice
Blend well in a blender, then pour the glaze over warm bars and serve.
* You can also use coconut milk instead of coconut cream concentrate, for a thinner glaze. I like to use the rest
of the can of coconut milk the next morning, with any leftover orange juice and agave mixed in, poured on
millet porridge (recipe below).
108 12 Steps to Whole Foods
© Copyright Robyn Openshaw