Carrot Zucchini Bars
Over the last 15 years or so I seemed to have developed the horrible habit of skipping breakfast. When I first discovered Crossfit, The Zone and Paleo living it was one of the first of a host of important and wise nutritional advice I was given -START eating it!!! I then came to realize that breakfast didn’t have to be defined by certain “breakfast” foods. First thing in the morning I can now be found eating last night’s dinner leftovers, or other foods most people would think strange to start the day with. I now know better.
For me, breakfast has to be fast as I am usually rushed to get to work and begin completing a million of the tasks that I will never actually get caught up with
I saw this recipe in an old Performance Menu issue and thought that bars would be an easy to transport snack, and decided to give them a try.
I doubled the recipe below and it fit nicely into a rectangular cake pan. I was able to make 1.5 dozen squares that are about the size of half of the palm of my hand. You could easily squeeze out 2 dozen if you wanted to make the bars a bit smaller.
1 cup grated carrot
1 cup grated zucchini (with skin)
grated fresh ginger to taste (or 1 tsp ground ginger)
2 tsp honey
1 cup almond meal
1/3 cup chopped pecans or walnuts
1/3 cup sultanas (raisins or currants)
* recipe didn’t call for it but I also added nutmeg and cinnamon, about 1tsp of each
Pre-heat oven to 180 celcius or 350 Fahrenheit. In a large mixing bowl, whisk eggs together and then add all of the other ingredients, mixing well. Place mixture in a baking dish, lined with parchment paper and firmly (and evenly) pack the mixture down. Place in the oven for 10-25min, or until set. Leave to cool, then cut into as many bar-sized pieces as you like.
Pretty simple. Very yummy