Vegan and Gluten Free Carrot and Coconut Bites

I was given a task. A vegan task. A request from Jonno’s (my boyfriend) friend, Gregg.
I have been sending Jonno into work with various baking treats, trying to rid my household of what my will power cannot control. I have therefore been, mildly and happily, fattening the West End cast of Shakespeare In Love, apart from one poor soul, Gregg, who is vegan and couldn’t eat anything. So were born my Vegan and Gluten Free Carrot and Coconut Bites (gluten free – cos why the hell not – if we’re gonna be healthy, let’s be flipping healthy, and make sure everyone can have some)
As many of you know from my blog I make a lot of dairy free goodies, and have always been a bit scared of ridding eggs and replacing with chia/flax seeds. The fear of the unknown. However, it was so easy and those chia seeds are full of gorgeous things that your body loves. They can be quite expensive though, so if you’re not vegan and on a tight budget, just replace these with 2 eggs.
Happy baking lovers x

Ingredients For Vegan and Gluten Free Carrot and Coconut Bites

2 tbsp chia/flaxseeds
6 tbsp water
150g gluten free flour
70g gluten free oats (whizzed in a processor until fine – optional)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp cinnamon or mixed spice
3 large/4 medium carrots (grated)
100g caster sugar
60g soft light brown sugar
50g sunflower oil
150g coconut milk

for decoration – optional

2 tbsp of golden syrup
2 tbsp of desiccated coconut

Makes 12 mini loaves

A 12 hole mini loaf tray greased/lined (if you don’t have one just use a 7″ by 9″ baking sheet and cut into loaf shapes when cool!)

Preheat oven to 180oC

1) In a food processor or nutri bullet whizz your chia/flaxseeds until they have been ground into a powder-y flour. Pop into a cup and pour in the 6 tbsp of water and mix well. Place in the fridge for 15 mins to set.

2) While this is setting, in a medium bowl chuck in the gluten free flour, oats, baking powder, soda, ginger, nutmeg and cinnamon. Mix well with a wooden spoon and set aside.

3) In a large bowl whisk together the grated carrot, caster sugar, soft light brown sugar, sunflower oil and coconut milk. Then chuck in the chia/flax seeds and whisk again, making sure everything is evenly mixed. (warning: this will take a tad longer than normal eggs)

4) Once done, pour half the dry ingredients bowl (flour etc) into the large bowl and fold together with a wooden spoon. Do not over mix. When that has only just combined, repeat with the remaining flour mixture. Pour this batter into the prepared loaf tins/baking tray. Loaf tins should be about 1/2 – 3/4 full as they rise in the oven. If you are using a baking tray just make sure the top is even. Pop in the middle shelf of the oven for 30-35 mins or until a skewer inserted comes out clean and they have started to brown on top.

5) Leave to cool in the tins and then turn out onto a wire rack to cool completely. I then drizzled a little golden syrup/honey/maple syrup (one of your choice, not all) on top and scattered some desiccated coconut over to make it look pretty (well prettier anyway – I’m more about taste than looks)

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