High Fiber Bars
These actually taste more like moist muffins rather than bars but I bake them into these large sheets and cut them into bars so that you can grab one or two to go for breakfast or as a snack. Be sure to cut them into smaller pieces:)
So this recipe I actually adapted from looking at other carrot cake recipes. I am an avid juicer and am always left with so much pulp. I hate throwing it all away especially when you’ve got all that great fiber right there. For god sakes, these days people pay lots of bucks for fiber to add into their diet. So I’m staring at this leftover carrot, celery, apple pulp and I am determined to use it up. The pulp is 40% carrot, 40% celery, and 20% apple so I decide that I should bake something with it and since it’s got carrot, how about something similar to a carrot cake but healthier?
So I took a basic carrot cake recipe and added my carrot, celery, apple pulp to it and substituted half of the flour with bran. That way, the bar has lots of fiber in it and a better form of wheat (bran). I also cut down the amount of sugar it asked for in half and used 1/4 less oil it asked for and added 1/8 of water to it instead. The final product came out soft and moist and perfectly sweetened.
Try this out and you’ll want a giant bag of this every week without feeling too bad about eating it.
High Fiber Carrot Cinnamon Bars
3 cups carrot, celery, apple pulp
1 cup vegetable oil
1 cup white sugar
2 teaspoon vanilla extract
1 cup all purpose flour
1 cup bran
2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon nutmeg
1 cup chopped pecans
1. In one large bowl, mix your flour, bran, salt, and baking soda
2. In a separate bowl, whisk your sugar, oil, vanilla extract, and eggs
3. Now add your your wet ingredients into the dry ingredients.
4. Add your pulp and pecans and fold over with a rubber spatula
5. Fully incorporate the batter and fill into a large baking sheet pan that is nicely greased with some oil spray
6. Your heaven should be preheated to 400F. Lots of recipe calls for 350F or 375F however I personally like the outside to be a little brown/golden and the inside to be a little bit more moist and less dried out especially since I left out 1/4 of the oil.
7. Bake until you stick a wooden chopstick in and it comes out clear with no batter (40 mins)
8. Remove from oven and let it cool a bit (5-10 mins)
9. Flip over onto a cutting board and slice into bars
10. Enjoy right away and store the rest 🙂
These are great treats you can store for some guilt free indulgences.