Carrot cake bars

One of our long term favourite recipes!

Aprons on? Let‘s Cook!

10 minutes
15-20 minutes

They work brilliantly as breakfast bars or after school snacks for busy little cooks

Ingredients

  • 120g oats
  • 2 carrots (grated)
  • 75g raisins
  • 70g cashew nuts
  • 25g desiccated coconut
  • 150g honey
  • 60g almond butter (or any nut/seed butter)
  • 2 teaspoons milled flaxseeds
  • 1 teaspoon cinnamon

Equipment

  • Tablespoon
  • Blender
  • Mixing bowl
  • Grater
  • Parchment paper
  • Baking tray

Allergens

Nuts

Directions

1 Preheat the oven to 180c (160c fan assisted/gas mark 4)
2 Make a flax egg by mixing the flaxseeds with 2 tbsp water and leave to one side
3 Blend the oats and cashews until flour like
4 Mix together with the grated carrot, flax egg, coconut, cinnamon and raisins
5 Gently heat the honey and almond butter together and then stir into your carrot mix
6 Place a piece of parchment on a baking tray and use spatula to shape the mix into a 1-2cm thick square
7 Bake for 15-20 mins until golden, leave to cool a little and then chop into bars and store in a Tupperware for up to 5 days
Carrot Cake Bars

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