Energy bars for carrot cake

He also bought DIT DIY with this delicious carrot and dried fruit energy bars. Keep them in the refrigerator for the cotton and go-go for snacks without refined sugar and a healthy fiber dose.

This is a great snack if you want to fuel a rare or other permanent physical activity. Footed carbs offer energy immediately, while your fat gives you energy during the day. This is also useful if you are looking for a filling coil in the middle of the day, without high sugar, and crash many snack bars.

Active time: 20 minutes Total time: 2 hours, 30 minutes

Energy bars for carrot cake

Ingredients

• 3/4 cup (60g) rolled oat
• 1/2 cups (54g) skating almonds
• 1/2 cup (60g) pieces of nut
• 3/4 cup (83g) carrots, grated and patted with dry with paper towels
• 3/4 cups (120g)
• 1/2 cup (30g) toasted unsweetened dried coconut chips
• 1/4 cup (40g) dried pineapple pieces
• 2 teaspoons orange
• 1 1/2 teaspoon ground floor cinnamon
• 1 spoon of vanilla extract
• 1/4 tablespoon of salt

Direction

Oven heating up to 350 ° F (180ºC). Put oats, almonds and walnuts on a bordered baking sheet and bake while slightly toasting, 10 minutes. Extract and allow to cool the mixture.

Put carrot, dates, coconos, dried pineapple, orange, cinnamon, vanilla and salt in a food processor and pulses while a mixture is well chopped and makes the ball, about 30 1-second impulses. Add a mixture and processing nut and nut, stopping for scratches on the sides of the container once or twice until the nuts are fine ground floor, 2 minutes.

Line of 5-PO 9-inch (13-PO-23-cm) PAN with plastic wrap. Press the date in the pan evenly. Cover and refrigerate until the mixture firmly tightly on the touch, about 2 hours. Cut to 8 bars and wrap yourself individually in a plastic wrap. Save bars in the refrigerator up to 2 weeks.

Serves: 8 | Serving size: 1 Bar / 60g

Nutrition (by serving): Calories: 211; Total Fat: 12g; Saturated fat: 3G; Monoowned fats: 3g; Cholesterol: 0mg; Sodium: 83mg; Carbohydrate: 25g; Diet fiber: 5g; Sugar: 14g; Protein: 5g

Originally published 2020. August

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