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Preheat oven to 350°F. Lightly spray with nonstick vegetable spray a 13" x 9" x 2" baking pan, set aside.
Combine the first 4 ingredients (honey through egg) in a medium bowl; stir well and set aside. Combine flour, baking powder, baking soda and cinnamon; add dry ingredients to honey mixture, stirring well. Add carrots, raisins, skim milk and pineapple; stir well.
Spread mixture into prepared baking pan and bake for 25 minutes or until golden. Sprinkle with powdered sugar. Let cool and cut into bars. Store loosely covered in refrigerator. Makes 2 dozen bars.
Recipe courtesy of Cooking Light Magazine, Sept/Oct 1988.
NUTRITIONAL INFORMATION
Servings Size: 1 Bar
Calories 70, Calories from Fat 15, Total Fat 1.5g, Saturated Fat 0g, Cholesterol 10mg, Sodium 90mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 6g and Protein 1g.
- Ingredients:
- 1/3 cup Honey
- 2 Tb Vegetable Oil
- 1 tsp Vanilla
- 1 Egg
- 1 cup Whole Wheat Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp ground Cinnamon, Saigon (Premium)
- 1 cup Finely Shredded Carrots
- 1/2 cup Raisins (Unsulfured)
- 3 Tb Nonfat Milk
- 1 - 8oz can Unsweetened Crushed Pineapple, drained
- 1 tsp Powdered Sugar, sifted
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