Dessert

Better Carrot Snack Bars

Active Time: 20 minutes • Total Time: 45 minutes

Yields: 12 Servings

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Ingredients

  • 1 cup whole wheat pastry flour
  • 3/4 cup unbleached all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 cup ground flaxseeds
  • 2 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup grated Earthbound Farm Organic Carrots
  • 1 cup sweetened shredded or flaked coconut
  • 3/4 cup Earthbound Farm Organic Raisins
  • 1/2 cup chopped pecans
  • 2 eggs
  • 2/3 cup canola oil
  • 4 ounce Applesauce
  • 1/4 cup melted unsalted butter
  • 2 tablespoon agave syrup
  • 1 teaspoon pure vanilla extract

Sweet shredded carrots keep these treats naturally moist and chewy. Studded with coconut, raisins and pecans, they make a perfect pick-me-up snack for any time of the day.

This recipe makes 12 bars, which can be stored in an airtight container at room temperature for up to 4 days (that is, if you have any left).

Position a rack in the middle of the oven and preheat to 350 degrees F.

Butter the bottom and sides of a 9- or 10-inch square baking pan. Line the bottom with a piece of parchment paper and set aside.

Place the flours, sugar, flaxseed, cinnamon, baking powder and salt in a large bowl and whisk to combine. Add the carrots, coconut, raisins and pecans (if using), and stir to blend.

In another small bowl, whisk together the eggs, oil, applesauce, melted butter, agave and vanilla. Add the liquid ingredients to the dry mixture and stir just until combined.

Transfer the batter to the prepared pan. Bake until the top is golden brown, the sides have pulled away from the pan, and a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Let the pan cool on a wire rack for 15 minutes, then turn the cake out of the pan to finish cooling on the rack. Cut into 12 bars to serve.

Per serving (1 bar): Calories 380, Fat 24 g, Cholesterol 55 mg, Sodium 480 mg, Carbohydrates 38 g, Fiber 4 g, Sugars 17 g, Protein 4 g. Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 70%, Vitamin C 4%, Calcium 10%, Iron 10%.

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