The Sweet Fix

My adventure into all things sweet with a little serving of life on the side.

Hi, my name is Tracy Hinds, and I love interesting. I seek it out daily. I especially enjoy baking and exploring Seattle. I created this blog to share my adventures into all of the excitement currently invading my life. Recipes, random silliness, and showing some love for chefs of all things sweet are what I will usually post. Take a look around!

Contact me at TracyHinds@gmail.com I'd love to hear from you!

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  1. Pumpkin Carrot Bars, Gluten-free, dairy free(Vegan)3/4 cup pumpkin puree½ cup agave nectar(you could use maple syrup, mmm)2 eggs1 cup blanched almond flour(it’s ground up almonds, people)3/4 cup carrots, peeled and shredded¼ teaspoon sea salt½ teaspoon baking soda½ teaspoon cinnamon¼ teaspoon nutmeg¼ teaspoon cloves1. In a mixer, combine pumpkin, agave and eggs until incorporated.2. Let the rest of the ingredients join the party! It’s like all the kids jumping in the pool at once after lifeguard breaktime is over.3. Pour batter into a greased 8x8 inch Pyrex baking dish. This time, I put them in semi-sprayed cupcake liners so that I wouldn’t eat them all as ‘one’ serving.4. Bake at 350° for 20-25 minutes, or until centers aren’t runny and it smells delicious in your kitchen. It’s all about the smell…5. Serve naked, with a dusting of powedered sugar or with whipped cream.Now try not to eat them all at once because I pretty much justify this by knowing it’s just filled with vegetables and very little sugar. Thank you, Fall! Recipe VERY adapted but a big thank you to Elanaspantry.com

    Pumpkin Carrot Bars, Gluten-free, dairy free(Vegan)

    3/4 cup pumpkin puree
    ½ cup agave nectar(you could use maple syrup, mmm)
    2 eggs
    1 cup blanched almond flour(it’s ground up almonds, people)
    3/4 cup carrots, peeled and shredded
    ¼ teaspoon sea salt
    ½ teaspoon baking soda
    ½ teaspoon cinnamon
    ¼ teaspoon nutmeg
    ¼ teaspoon cloves

    1. In a mixer, combine pumpkin, agave and eggs until incorporated.
    2. Let the rest of the ingredients join the party! It’s like all the kids jumping in the pool at once after lifeguard breaktime is over.
    3. Pour batter into a greased 8x8 inch Pyrex baking dish. This time, I put them in semi-sprayed cupcake liners so that I wouldn’t eat them all as ‘one’ serving.
    4. Bake at 350° for 20-25 minutes, or until centers aren’t runny and it smells delicious in your kitchen. It’s all about the smell…
    5. Serve naked, with a dusting of powedered sugar or with whipped cream.

    Now try not to eat them all at once because I pretty much justify this by knowing it’s just filled with vegetables and very little sugar. Thank you, Fall!

    Recipe VERY adapted but a big thank you to Elanaspantry.com