Anti-Inflammatory Bars

  • PPaleo
  • GFGluten Free
  • SFSugar Free
  • VVegetarian
  • DFDairy Free


1 Cup Almond Flour
1 Cup Carrots (Grated)
1/2 Cup Unsweetened Shredded Coconut
1/3 Cup Cashew Butter
1/4 Cup Grated Zucchini (Excess Moisture Removed)
2 Pasture Raised Eggs


1 Tsp. Grated Ginger
1 Tsp. Turmeric Powder
8 Medjool Dates (Pitted & Soaked)
1 Tsp. Vanilla Extract
1 Tsp. Cinnamon
Optional: 2 Tbsp. Raisins


Preheat the oven to 350F. Grease a loaf tin with coconut oil or alternatively use baking paper and place to one side.

Using a food processor, add the almond flour, dates, vanilla and spices and pulse until it resembles a coarse flour. Add the cashew butter and egg and pulse until smooth.

In a large bowl add the grated carrot, zucchini and raisins (optional ingredient). Slowly stir in the wet ingredients and mix until well combined.

Add the batter to the loaf tin and bake for approximately 30 minutes or until golden brown. Remove from the oven and allow to cool for 30 minutes before cutting into bars and storing them in airtight container in the fridge.

Makes 10 Bars