1 cup fine almond flour
1 cup oat flour
2 tsp baking powder
½ tsp baking soda
1 ½ tsp cinnamon
½ tsp nutmeg or allspice
½ tsp sea salt
¼ tsp cloves
1 heaping cup shredded carrot, gently squeezed of excess moisture
¼ cup + 2 tbsp coconut sugar
¼ cup maple syrup
¼ cup + 2 tbsp plain, vanilla or coconut yogurt
¼ cup coconut oil, melted + cooled
2 tbsp almond butter
1 tsp vanilla extract
½ cup chopped pecans
For the frosting:
⅔ cup vegan or regular cream cheese, softened to room temperature
3 tbsp maple syrup
¼ tsp vanilla extract
¼ tsp cinnamon
Pecan Pie More Granola
Preheat your oven to 350F and grease or line a standard loaf pan.
In a large bowl, mix your coconut sugar, maple syrup, yogurt and coconut oil together. Add the almond butter, eggs and vanilla and whisk until you have a smooth mixture. Fold in your shredded carrots.
To the wet ingredients, add your almond flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, cloves and sea salt. Stir until you have a thick batter and few lumps remain. Fold in your chopped pecans.
Pour batter evenly into your prepared loaf pan and smooth the top. Bake for 40 minutes or until the center is set and the edges are slightly browned.
Remove from the oven and let loaf cool completely (at least 1 hour). Meanwhile, whip together your cream cheese with the maple syrup and vanilla until smooth. Once the cake has cooled, spread the cream cheese mixture evenly overtop. Sprinkle the top of the loaf with Pecan Pie More Granola, then slice and serve.