Carrot Apple Energy Bars



Fish Free Soy Free Gluten Free 

Moist and delicious bars for a quick, easy, on-the-move breakfast or snack!
 
1¼ cup sorghum flour
1/2 cup amaranth flour
1/3 cup rice bran
1/4 cup ground flaxseed
1/2 cup non-fat (skim) milk powder - omit for dairy free. (Check label for allergens)
1½ teaspoon xanthan gum
1 tablespoon baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 eggs
1 cup unsweetened applesauce (Check label for allergens)
1/3 cup packed brown sugar
1½ cups grated carrots
3/4 cup dried fruit mix (see tips below)
1/2 cup chopped walnuts (omit for nut free)



Line a 13 x 9-inch baking pan with foil and grease lightly.

In a large bowl or plastic bag, combine sorghum flour, amaranth flour, rice bran, ground flaxseed, milk powder, xanthan gum, baking powder, salt and cinnamon. Mix well and set aside.

In a separate bowl, using an electric mixer, beat eggs, applesauce and brown sugar until combined.

Add flour mixture and mix just until combined. Stir in carrots, dried fruit and nuts. Spoon the batter into the prepared pan; spread to edges with a moist rubber spatula and allow to stand for 30 minutes.

Bake in a preheated 325 degree F oven for 30-35 minutes, or until a cake tester inserted in the center comes out clean.
Let cool in pan on a cooling rack and cut into bars.
 
Store in an airtight container at room temperature for up to 1 week or individually wrapped and frozen for up to 1 month.

Tips:
- For the dried fruit mix, we used 1/4 cup dried cranberries, 1/4 cup raisins, 2 tbsp. chopped dried mangoes, 1 tbsp. dried blueberries and 1 tbsp. chopped dried apricots.
- Try substituting grated zucchini for all or half of the carrots.
- Substitute cardamom for the cinnamon.


From: The Best Gluten-Free Family Cookbook by Donna Washburn and Heather Butt, Robert Rose Inc. Publisher, 2005; www.bestbreadrecipes.com


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