These are absolutely divine.
Super rich, moist and full of goodness! These bars are easy to make, vegan, gluten free and are a perfect breakfast or snack.
You will need-
10 pitted dried dates, blended
10 dried apricots, blended
1 tbsp coconut oil, melted
3 carrots, grated
1 tbsp each sultanas, pepitas, crushed walnuts
1 & 1/2 cups gluten free self raising flour
1 tsp vanilla essence
Preheat oven to 180 degrees.
Mix the blended apricots and dates with the grated carrot & melted coconut oil.
In a separate bowl mix the flour, cinnamon, vanilla, pepitas, sultanas & walnuts.
Add the wet ingredients to the dry and thoroughly combine.
Spread the mixture into a shallow slice tin. Using wet hands to flatten and spread the mix is easier than using a spoon or spatula.
Bake for 30 minutes and then leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
Slice into 18 pieces.
76 calories & 1.6 grams of fat per serve.
These took no time to make but I’m still not 100% sold on the results.
Wee Man in the other hand could not get enough of them.
You will need 6 oranges, juiced, 2 large carrots, juiced. About 400ml in total.
Heat a quarter of the juices in a saucepan with 2 tablespoons of rice malt syrup & 3 tablespoons of gelatine of your choice. I used
Vege Set as it’s Vegetarian.
Using a whisk blend mixture until all gelatine & syrup had dissolved, do not boil. Return the heated mix back to the rest of the juice & briskly mix.
Pour the juice into flat trays or dishes. Keep it 1-2 centimetres thick. I used regular silver serving trays.
Chill in the fridge for about 2-3 hours.
Then remove & use a knife to cut into squares or use a cookie cutter. I used the tip of my icing set to create circles.
These are about 1.5 calories each, no fat, contain fruit & vegetable. I made about 200 piece from this recipe.