Pesach Breakfast Bars

Name: Pesach Breakfast Bars
Ingredients: 1 cup skim milk; 1 tablespoon lemon juice; 1 large egg; 14 cup agave nectar; 2 tablespoons grapeseed oil; 12 tablespoon vanilla extract; 12 tablespoon almond extract; 2 cups zucchini, grated; 1 cup carrot, grated; 2 cups cake crumbs; 1 teaspoon ground cinnamon; 1 12 teaspoons baking soda; 2 cups blueberries, fresh; 3 tablespoons smooth cashew butter; 12 cup pine nuts (optional)

15 ingredients

26 steps

Ingredients

1 cup skim milk
1 tablespoon lemon juice
1 large egg
14 cup agave nectar
2 tablespoons grapeseed oil
12 tablespoon vanilla extract
12 tablespoon almond extract
2 cups zucchini, grated
1 cup carrot, grated
2 cups cake crumbs
1 teaspoon ground cinnamon
1 12 teaspoons baking soda
2 cups blueberries, fresh
3 tablespoons smooth cashew butter
12 cup pine nuts (optional)

Directions

1

1.
2

Preheat oven to 350 degrees.
3

Grease a cake pan.
4

2.
5

Mix together the milk and lemon juice.
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Set aside for 5 minutes.
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3.
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In medium size mixing bowl, mix together the egg, agave nectar, oil, and extracts, zucchini, carrots.
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4.
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Pour in the milk/lemon mixture and mix well.
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5.
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Add the the cake meal, cinnamon, baking soda and mix well.
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6.
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Mix in the cashew butter.
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7.
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Gently stir in the blueberries.
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8.
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Spoon into cake pan and smooth with a spatula.
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Sprinkle the nuts on top and gently press into the batter.
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(Now I personally do not like nuts in my baked goods, so this way I can pick them off the top and eat the bar sans nuts.
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However, you can just as easily add the nuts to the mix and bake them in.
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).
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9.
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Cover with foil and bake for 45-50 minutes or until you can insert a knife into the center and it comes out clean.
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10.
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Optional - remove the foil and bake another 5 minutes if you would like for it to be more crispy.