Nut Free Carrot and Apple Bars
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Nut Free Carrot and Apple Bars
Prep Time5 Minutes
Servings6
Cook Time30 Minutes
Ingredients
2 Carrots, grated
4 apples grated
60g (1/2 cup) ground mixed seeds (pumpkin, sunflower and flaxseed)
0g (1/2 cup) dessicated coconut
1 heaped tsp ground cinnamon
1 tsp baking powder
180g (2 cups) porridge oats
150ml (2/3 cup) olive oil
4 tbsp tahini
Directions
INGREDIENTS
- 2 Carrots, grated
- 4 Apples, grated
- 60g (1/2 Cup) Ground Mixed Seeds (pumpkin, sunflower, flaxseed)
- 40g (1/2 Cup) Desiccated Coconut
- 1 Heaped Tsp Ground Cinnamon
- 1 Tsp Baking Powder
- 180g (2 Cups) Porridge Oats
- 150ml (2/3 Cup) Olive Oil
- 4 Tbsp Tahini
METHOD
- Preheat the oven to 180°C / 350°F.
- Add all the ingredients to a large bowl and mix well until fully combined.
- Pour into a baking tray lined with parchment paper and press down firmly with the back of a spoon.
- Bake for 30 minutes, or until golden brown and fully set.
- Allow to cool completely before cutting into squares.
5 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Recipe
INGREDIENTS
- 2 Carrots, grated
- 4 Apples, grated
- 60g (1/2 Cup) Ground Mixed Seeds (pumpkin, sunflower, flaxseed)
- 40g (1/2 Cup) Desiccated Coconut
- 1 Heaped Tsp Ground Cinnamon
- 1 Tsp Baking Powder
- 180g (2 Cups) Porridge Oats
- 150ml (2/3 Cup) Olive Oil
- 4 Tbsp Tahini
METHOD
- Preheat the oven to 180°C / 350°F.
- Add all the ingredients to a large bowl and mix well until fully combined.
- Pour into a baking tray lined with parchment paper and press down firmly with the back of a spoon.
- Bake for 30 minutes, or until golden brown and fully set.
- Allow to cool completely before cutting into squares.