 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
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 . Ingredients:
1 cup skim milk |
1 tablespoon lemon juice |
1 large egg |
1/4 cup agave nectar |
2 tablespoons grapeseed oil |
1/2 tablespoon vanilla extract |
1/2 tablespoon almond extract |
2 cups zucchini, grated |
1 cup carrot, grated |
2 cups cake crumbs |
1 teaspoon ground cinnamon |
1 1/2 teaspoons baking soda |
2 cups blueberries, fresh |
3 tablespoons smooth cashew butter |
1/2 cup pine nuts (optional) |
Directions:
1. 1. Preheat oven to 350 degrees. Grease a cake pan.
2. 2. Mix together the milk and lemon juice. Set aside for 5 minutes.
3. 3. In medium size mixing bowl, mix together the egg, agave nectar, oil, and extracts, zucchini, carrots.
4. 4. Pour in the milk/lemon mixture and mix well.
5. 5. Add the the cake meal, cinnamon, baking soda and mix well.
6. 6. Mix in the cashew butter.
7. 7. Gently stir in the blueberries.
8. 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. 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. 10. Optional - remove the foil and bake another 5 minutes if you would like for it to be more crispy.
|
|