PESACH BREAKFAST BARS
I have always had a difficult time finding something that I like to eat for breakfast during Pesach. During the year I tend to eat Cliff bars and such when I have to skip a meal, so I was inspired by hellokitty's Extremely Healthy Fiber Packed Zucchini Carrot Cranberry Bars to whip something up. Since I made more than 3 substitutions, I decided to post my version. Note: The "cake crumbs" below is supposed to be "cake meal".
Provided by Feeding my Family
Categories Breakfast
Time 1h15m
Yield 20 bars, 20 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. Grease a cake pan.
- 2. Mix together the milk and lemon juice. Set aside for 5 minutes.
- 3. In medium size mixing bowl, mix together the egg, agave nectar, oil, and extracts, zucchini, carrots.
- 4. Pour in the milk/lemon mixture and mix well.
- 5. Add the the cake meal, cinnamon, baking soda and mix well.
- 6. Mix in the cashew butter.
- 7. Gently stir in the blueberries.
- 8. Spoon into cake pan and smooth with a spatula. Sprinkle the nuts on top and gently press into the batter. (Now I personally do not like nuts in my baked goods, so this way I can pick them off the top and eat the bar sans nuts. However, you can just as easily add the nuts to the mix and bake them in.).
- 9. Cover with foil and bake for 45-50 minutes or until you can insert a knife into the center and it comes out clean.
- 10. Optional - remove the foil and bake another 5 minutes if you would like for it to be more crispy.
Nutrition Facts : Calories 35.6, Fat 1.7, SaturatedFat 0.2, Cholesterol 10.8, Sodium 110.4, Carbohydrate 4, Fiber 0.7, Sugar 2, Protein 1.1
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