Description
Deliciously moist bars made with cottage cheese and carrots that are perfect for snacks or breakfast, without added sugar.
Ingredients
Main Ingredients
- 1.5 cups Carrots, grated (Grate on the coarse side for texture.)
- 0.5 teaspoon Ground ginger
- 1 cup Pitted Medjool dates (Pulse in a food processor if whole.)
- Zest of 1 orange Orange zest
- 2 large Eggs
- 1 cup Rolled oats
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 1 pinch Salt
- 2 teaspoons Vanilla extract
- 0.5 cup Whole wheat flour or almond flour (Almond flour for gluten-free.)
- 0.25 cup Olive oil or melted coconut oil
- 0.25 cup Coconut, shredded
- 0.33 cup Walnuts or pecans, chopped (Optional, substitute with more coconut if nut-free.)
- 1 cup Cottage cheese (Use full-fat for creaminess.)
- 2 tablespoons Cream cheese (Can replace with extra yogurt.)
- 0.5 cup Greek yogurt or whipped cottage cheese
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, combine grated carrots, ground ginger, and pitted Medjool dates.
- Add the orange zest, eggs, rolled oats, unsweetened applesauce, baking powder, baking soda, cinnamon, nutmeg, salt, and vanilla. Mix well.
- Stir in the whole wheat flour or almond flour, olive oil or melted coconut oil, coconut, walnuts or pecans, cottage cheese, cream cheese, and Greek yogurt until fully combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow to cool before cutting into bars and serving.
Notes
To store leftovers, cool completely first. Wrap bars in parchment or store in an airtight container. They keep in the fridge for up to five days. For longer storage, freeze them layered with parchment between pieces for up to three months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert, Snack
- Cuisine: American