I had an overripe banana, I had an almost-finished jar of applesauce, and I had a neglected carrot that has been in my fridge for a few weeks. So after this sad shot was taken, I got right to work! These bars are made with all natural ingredients, and are perfect as a delicious and wholesome breakfast or snack. And they even got my mother’s seal of approval, who usually turns her nose at anything made with no animal products, refined sugar, or oil. Success!
Whole Wheat Carrot Cake Oat Bars vegan
makes 6 large squares
- 1 large, overripe banana
- 1/4 cup unsweetened applesauce
- 1/4 tsp vanilla extract or baking emulsion
- 1 flax egg (1 tbsp flax + 3 tbsp water)
- ½ cup whole wheat flour
- 3/4 cups quick-cooking oats
- 1/4 tsp salt
- ½ tsp baking powder
- 3/4 tsp baking soda
- 3/4 teaspoon cinnamon
- 1/4 tsp each of allspice/nutmeg/cloves
- 1 large carrot, grated
- optional add-ins: raisins, walnuts
Mix first set of ingredients in one medium bowl. Mix second set in another bowl, except for the carrots. Stir in dry to wet. Stir in your grated carrots and raisins or walnuts (optional) at end. Distribute into 8×8 square pan and bake at 350 for 25-30 mins, or until cooked all the way through.
Question: What’s your favorite way to use carrots in baking?
Most of the times I bake, it’s usually some sort of muffin or quick-bread. Healthy, whole wheat breads are definitely a staple part of my diet at home, and I pretty much always have one of these baked goods sitting on my counter that I eat throughout the week as part of lunch or mid-afternoon snacks. We have TONS of rhubarb growing in the backyard this summer, so rhubarb has been in the spotlight for the past few weeks (the usual rotations of pumpkin, banana, and carrot breads have been taking a little much-needed summer vacation). 🙂This recipe is not very sweet and definitely tastes whole wheat-y (you can certainly add more sweetener to it if you want) but I think it’s a perfect vehicle for nut butter or jam (or good old butter, according to my dear brother).
Whole Wheat Applesauce Rhubarb Bread (makes 1 loaf or 12 muffins) vegan
- 1 cup almond milk (or any milk of choice)
- 1 teaspoon apple cider vinegar
- 2 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup sugar OR 3/4 tsp powdered stevia (2 stevia packets)
- 1/3 cup applesauce
- 1 teaspoon vanilla extract
- 2 cups diced fresh rhubarb
Preheat oven to 400°F. Grease loaf tin or muffin tins with nonstick spray. In a medium bowl, whisk together the milk and apple cider vinegar, and set aside.
In another medium/large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
In the other bowl of almond milk and vinegar, stir in the sugar, applesauce, and vanilla. Add rhubarb and stir until all rhubarb is coated.
Pour the wet ingredients into the dry and mix until combined. Bake for ~20-25 minutes or until a toothpick comes out clean.
Question: What the heck do you do with rhubarb?