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"."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
15
Yields:
20 bars
Serves:
20
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes