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Redhead Bars: Carrot Goodness
In between spurts of essay writing and citation formatting this weekend, I did make some yummy savoury goodies for my school lunches this week (a new try-out and an old favorite). I think this recipe is actually my favorite use for carrots so far- a snack-style (AKA frosting-free) cake that’s like a brownie in texture, but with all the rich, moist taste of a traditional carrot cake.
I like to call them the “Redheads of the bar cookie” family! The liberal sprinkling of chocolate chips on top of the pan doesn’t hurt matters, either. Just like the rest of the goodies I make on a regular basis, this pan of cakey goodness went in three directions: my mom’s work, my dad’s house and Andrew’s stomach!
Redhead Bars Serves 12
1/4 cup light margarine
2/3 cup light brown sugar
1 tsp vanilla
1 medium, over-ripe banana, mashed
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup grated carrots
1/3 cup chopped chocolate (or chocolate chips)
Preheat oven to 350, grease an 8" square pan. Beat margarine, sugar, vanilla and banana. Stir in remaining ingredients except chocolate. Sprinkle chopped chocolate over mixture. Bake for 30 minutes.
Amount Per Serving Calories: 133.9
Total Fat: 3.2 g
Cholesterol: 0.0 mg
Sodium: 40.2 mg
Carbs: 25.9 g
Dietary Fiber: 1.0 g
Protein: 1.5 g
Sarah is a poor Nutrition student by [week]day, but every chance she gets, she’s in the kitchen dreaming up her next culinary caper! Baking is her passion, but teaching the value of good food to whole families is close to Sarah’s heart too!
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Anita, November 22, 2009
I cannot wait to make these- and make good use of those overripe bananas in my freezer. Thanks Sarah for sharing this one.
PAULINA REYES, December 11, 2009
HI FRIENDS I AM FROM ECUADOR A BEAUTIFUL COUNTRY IN SOUTH AMERICA BLESSED BY GOD IN DIFFERENT WAYS, ONE OF THIS IS THE NATURE WE HAVE EVERYTHING SINCE FLOWERS, BANANAS, UNTIL PETROLEUM, GOLD, WE HAVE FOUR GREAT REGIONS LIKE INCREDIBLE BEACHES, AMAZING SNOW MOUNTAINS, LAKES, JUNGLE FULL OF A BIG VARIETY OF BIRDS, ANIMALS AND PLANTS, ORCHIDS AND OF COURSE THE FANTASTIC GALAPAGOS ISLANDS...
desmoinesdem, December 11, 2009
Any reason you use margarine instead of oil or butter?
Naomi , December 11, 2009
What a wonderful snack bar! I'm going to make them to have on hand when my little red-headed granddaughter is here! And I'm sure the rest of them will enjoy them, too. Thanks for sharing!
Michele, December 11, 2009
This will be a great after school snack for my kiddos! Thanks! www.ExquisiteEats.com
LJ, December 11, 2009
sounds yummy - i'll have to try it this weekend.
Dorothy Sorge, December 11, 2009
Sounds delicious! I think I will add some chopped pecans.
Holly, December 11, 2009
Great looking recipe!! I will try these this weekend! I really appreciate that you have the calories and nutritional numbers.
Katie, December 11, 2009
I'm going to try these this weekend, yummy!
Valerie, December 11, 2009
I have a friend coming home with my kids after school, I think I will be making these this afternooon! Will post again after we try them!
Nadya Gershenson, December 11, 2009
The recipe sounds yummy! Except for margarine. I am now working as a wellness coach and myself cook healthy for my family. In baking recipes one can substitute margarine and butter for apple sauce (I usually opt for no added sugar one) And a bit of canola oil). Also it's healthy to use wholemeal flour instead of all purpose one. When a baked deliciousness has filling like carrots of other fruit or veggie it's practically unnoticeable if there is a wholemeal flour in the recipe.
Nancy Goodrich, December 11, 2009
I love nutritious recipes. When baking, I always substitute 1/2 of the margarine with applesauce and substitute 1/2 the flour with instant soy protein. This cuts the fat and adds about 8 grams protein to each serving - good enough for breakfast! Contact me if you want to know where to get the baking protein!
l.w., December 11, 2009
Just felt that it was worth mentioning that all that nutrition from the bananas and carrots is almost cancelled out when an ingredient ike margarine is used (worst ingredient to ever put in your body, in my opinion).
It looks like such a great recipe, canola oil or even butter (though not low in sat. fat, but at least a real food) could be a much healthier replacement (or applesauce like everyone has suggested).
eliza Moses, December 12, 2009
sounds great minus the margarine which is a hydrogonated oil, and sugar- here are two easy substitutes:
coconut butter or clarified butter which are healthy versions of saturated fat- MUCH BETTER THAN margarine....
substitute for the sugar: agave, maple syrup
Sue Sauer, December 14, 2009
Agreed about the margarine. I've avoided it for years because the partially hydrogenated oil is a heart attack waiting to happen. I am using "Earth Balance Natural Buttery Spread" found at Whole Foods or Trader Joe's. Just see the certified Non-GMO ingredients on the side! I love Agave, but it's expensive. Sucanat and Molasses (unsulfured) with a little OPureVia (Whole Earth, all natural Zero-Calorie Sweetener) is great...
