CARROT CAKE BARS

55 mins
Serves 1
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Directions

  1. 1Preheat oven to 180c.
  2. 2Preheat oven to 180c.
  3. 3Preheat oven to 180c.
  4. 4In a bowl, add dates and warm milk. Let it sit until the dates have softened (about 30 minutes).
  5. 5In a bowl, add dates and warm milk. Let it sit until the dates have softened (about 30 minutes).
  6. 6In a bowl, add dates and warm milk. Let it sit until the dates have softened (about 30 minutes).
  7. 7Blend the dates and milk together to form a paste.
  8. 8Blend the dates and milk together to form a paste.
  9. 9Blend the dates and milk together to form a paste.
  10. 10Add this, along with the remaining ingredients to a bowl (apart from the toppings). Mix well.
  11. 11Add this, along with the remaining ingredients to a bowl (apart from the toppings). Mix well.
  12. 12Add this, along with the remaining ingredients to a bowl (apart from the toppings). Mix well.
  13. 13Pour mixture into a prepared loaf tin, and spread evenly.
  14. 14Pour mixture into a prepared loaf tin, and spread evenly.
  15. 15Pour mixture into a prepared loaf tin, and spread evenly.
  16. 16Bake for 20-25 minutes.
  17. 17Bake for 20-25 minutes.
  18. 18Bake for 20-25 minutes.
  19. 19Once cooled, top with some vanilla yoghurt mixed with cinnamon, walnuts and grated carrots.
  20. 20Once cooled, top with some vanilla yoghurt mixed with cinnamon, walnuts and grated carrots.
  21. 21Once cooled, top with some vanilla yoghurt mixed with cinnamon, walnuts and grated carrots.

Ingredients

  • 1 cup Medjool dates
  • 1 cup Medjool dates
  • 1 cup Medjool dates
  • 1 cup m*lk
  • 1 cup m*lk
  • 1 cup m*lk
  • 1 cup oat flour
  • 1 cup oat flour
  • 1 cup oat flour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 carrot, grated
  • 1 carrot, grated
  • 1 carrot, grated
  • vanilla yoghurt
  • vanilla yoghurt
  • vanilla yoghurt
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon
  • walnut
  • walnut
  • walnut
  • grated carrots
  • grated carrots
  • grated carrots

Equipment

ovenbowlblenderloaf tin

Tips

  • No refined sugar or flour