Carrot Bars
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| 1.
Preheat the oven to 350F/180C. Lightly oil and
line a 10 x 8 inch / 25 x 20 cm shallow,
rectangular baking pan with parchment paper.
2.
Cream the butter and sugar together in a bowl
until light and fluffy, then gradually beat in the
eggs, adding a little flour after each addition.
3.
Add all the remaining ingredients, except the
slivered almonds. Spoon the mixture into the
prepared pan and smooth the top. Sprinkle with the
slivered almonds.
4.
Bake in the preheated oven for 35-45 minutes, or
until the mixture is cooked and a skewer inserted
into the center comes out clean. |
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Ingredients |
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corn oil |
|
6 oz/175g unsalted butter |
3/8 cup (packed) brown
sugar |
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2 eggs, beaten |
1/2 cup self-rising
whole-wheat flour, sifted |
|
1 tsp baking powder, sifted |
1 tsp ground cinnamon,
sifted |
|
11/8 cups ground almonds |
1/2 cup no-soak dried
apricots, finely chopped |
3/8 cup toasted chopped
hazelnuts |
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1 tbsp slivered almonds |
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Nutrition
Facts |
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Calories |
221
kcal . |
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Protein |
4.0
g . |
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Carbohydrates |
14.6
g . |
|
Sugar |
12.1
g . |
|
Fat |
16.75
g . |
|
Saturates |
6.69
g . |
|
Fiber |
1.72
g . |
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Salt |
0.14
g . |
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| 10
mins to prepare, 35-45 mins to cook and cool
makes
14-16 bars |
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