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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Low-fat, low-cal dessert bar from Runner's World Magazine. Kind of like carrot cake or spice cake is the best description I can give, but very good for a guilt-free treat! Ingredients:
1/2 cup orange juice |
1/3 cup rolled oats |
1/2 cup whole wheat flour |
1/2 cup all-purpose flour |
1 teaspoon baking powder |
2 medium carrots, shredded |
1/3 cup maple syrup |
1/4 cup fat free egg substitute |
1 tablespoon applesauce |
1 tablespoon fresh ginger, minced |
1 teaspoon vanilla |
Directions:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the orange juice and oats.
3. Set aside to soften for 5 minutes.
4. In a large bowl, stir together the whole-wheat flour, unbleached flour, and baking powder.
5. In a medium bowl, combine the carrots, maple syrup, egg substitute, applesauce, ginger, and vanilla.
6. Stir in the oats/orange juice mixture to the carrot mixture.
7. Pour over the flour mixture and combine until all the flour is moistened.
8. Do not overmix.
9. Coat an 8 x 8-inch baking pan with nonstick spray.
10. Add the batter.
11. Bake for 20 minutes, or until a cake tester inserted in the center comes out clean.
12. Let cool before slicing.
13. Store tightly wrapped in plastic wrap or a cookie tin.
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