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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2004; Eat Right For Life: Spring 2004
Ingredients
Method
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.)
Nutritional facts <b>Per bar:</b> about
- Sodium 166 mg
- Protein 3 g
- Calories 223.0
- Total fat 10 g
- Saturated fat 1 g
- Total carbohydrate 31 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 9.0
- Vitamin A 43.0
