Carrot Date Breakfast Bars
Breakfast replenishes the body's energy supply after the nightlong fast and plays an important role in children's performance at school. Thus these tasty bars not only work for the morning rush but also as a treat with lunch.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 223 |
| pro | 3 g |
| total fat | 10 g |
| (18 sat. fat | - |
| carb | 31 g |
| fibre | 3 g |
| sodium | 166 mg |
| % RDI: | - |
| calcium. 9% iron | 4% |
| vit A | 43% |
| folate | 5% |
-
3/4 cup (175 mL) each all-purpose flour and whole wheat flour
2 tsp (10 mL) baking powder
1-1/2 tsp (7 mL) cinnamon
1 tsp (5 mL) baking soda
1 cup (250 mL) dates, chopped
2 eggs
1/2 cup (125 mL) brown sugar, packed
1/2 cup (125 mL) vegetable oil
2 cups (500 mL) carrots, grated
Preparation:
In large bowl, whisk all-purpose and whole wheat flours, baking powder, cinnamon and baking soda: stir in dates. In separate bowl, whisk together eggs, sugar and oil; stir in carrots. Pour over dry ingredients; stir just until moistened. Spread in greased 8-inch (2 L) square metal cake pan.
Bake in centre of 350°F (180°C) oven for 45 to 50 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. Cut into bars. (Make ahead: Wrap individually in plastic wrap; store for up to 2 days.)
Additional Information
Source
Eat Right For Life: Spring 2004
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