Ginger Carrot Bars
|Orange juice||1⁄2 Cup (8 tbs)|
|Rolled oats||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Unbleached flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Carrots||2 Medium, shredded|
|Maple syrup||1⁄3 Cup (5.33 tbs)|
|Fat free egg substitute||1⁄4 Cup (4 tbs)|
|Minced fresh ginger||1 Tablespoon|
In a small bowl, combine the orange juice and oats.
Set aside to soften for 5 minutes.
In a large bowl, stir together the whole-wheat flour, unbleached flour and baking powder.
In a medium bowl, combine the carrots, maple syrup, egg, oil, ginger and vanilla.
Stir in the oats.
Pour over the flour mixture and combine until all the flour is moistened.
Do not overmix.
Coat an 8"X 8" baking pan with no-stick spray.
Add the batter.
Bake at 375° for 20 minutes, or until a cake tester inserted in the center comes out clean.
Let cool before slicing.
Store tightly wrapped in plastic wrap or a cookie tin.