Close up of Gluten Free Apple Carrot Energy Bar with Sorghum on a plate.

Carrot Apple Energy Bars

These bars are great for breakfast with coffee! The recipe makes quite a bit, so I put a few of them in the freezer for later.


  • 1¼ cup sorghum flour
  • 1/2 cup amaranth flour (I didn’t have amaranth so I substituted more sorghum flour)
  • 1/3 cup rice bran (I didn’t have rice bran, so I used almond flour)
  • 1/4 cup ground flaxseed
  • 1/2 cup non-fat (skim) milk powder – omit for dairy free. (Check label for allergens – I left this out.)
  • 1½ teaspoon xanthan gum
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • 1 cup unsweetened applesauce (Check label for allergens)
  • 1/3 cup packed brown sugar
  • 1½ cups grated carrots
  • 3/4 cup dried fruit mix (see tips below – I used raisins, papaya and cherries)
  • 1/2 cup chopped walnuts (omit for nut free)
  • I also added about 1/8 cup of coconut, just because I like it.


Line a 13 x 9-inch baking pan with foil and grease lightly. (I used a greased glass baking dish and it worked just fine.)

In a large bowl or plastic bag, combine sorghum flour, amaranth flour, rice bran, ground flaxseed, milk powder, xanthan gum, baking powder, salt and cinnamon. Mix well and set aside.

In a separate bowl, using an electric mixer, beat eggs, applesauce and brown sugar until combined.

Add flour mixture and mix just until combined. Stir in carrots, dried fruit and nuts. Spoon the batter into the prepared pan; spread to edges with a moist rubber spatula and allow to stand for 30 minutes.

Uncooked dough in baking dish.

Here is the uncooked dough ready to go into oven.

Bake in a preheated 325 degree F oven for 30-35 minutes, or until a cake tester inserted in the center comes out clean.

Apple Carrot Energy Bars fresh out of the oven still in the baking dish.

Apple Carrot Energy Bars fresh out of the oven.

Let cool in pan on a cooling rack and cut into bars.

Apple Carrot Energy Bars with Sorghum, cut up and placed on a plate, ready to eat.

Apple Carrot Energy Bars with Sorghum

Store in an airtight container at room temperature for up to 1 week or individually wrapped and frozen for up to 1 month.


  • For the dried fruit mix, we used 1/4 cup dried cranberries, 1/4 cup raisins, 2 tbsp. chopped dried mangoes, 1 tbsp. dried blueberries and 1 tbsp. chopped dried apricots.
  • Try substituting grated zucchini for all or half of the carrots.
  • Substitute cardamom for the cinnamon.

From: The Best Gluten-Free Family Cookbook by Donna Washburn and Heather Butt, Robert Rose Inc. Publisher, 2005;

I found this recipe at Be Free For Me offers those diagnosed with celiac disease, as well as others with an intolerance or allergy to gluten, nut, dairy, fish and soy, find coupons, support, recipes, reviews, articles and savings to effectively manage their allergies and save money in the process. Sign up for free at:

Milo graphic

Milo says….

There was a CAT in my backyard and I nearly got it! I sniffed a LOT until Maizy made me come in the house. Then I ate ALL the food in my bowl so no cats could get it. Nasty cats!

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