Pesach Breakfast Bars

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• 1 cup skim milk
• 1 tablespoon lemon juice
• 1 large egg
• 1/4 cup agave nectar
• 2 tablespoons grapeseed oil
• 1/2 tablespoon vanilla extract
• 1/2 tablespoon almond extract
• 2 cups zucchini, grated
• 1 cup carrot, grated
• 2 cups cake crumbs
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons baking soda
• 2 cups blueberries, fresh
• 3 tablespoons smooth cashew butter
• 1/2 cup pine nuts (optional)

Recipe

• 1 1. preheat oven to 350 degrees. grease a cake pan.
• 2 2. mix together the milk and lemon juice. set aside for 5 minutes.
• 3 3. in medium size mixing bowl, mix together the egg, agave nectar, oil, and extracts, zucchini, carrots.
• 4 4. pour in the milk/lemon mixture and mix well.
• 5 5. add the the cake meal, cinnamon, baking soda and mix well.
• 6 6. mix in the cashew butter.
• 7 7. gently stir in the blueberries.
• 8 8. spoon into cake pan and smooth with a spatula. sprinkle the nuts on top and gently press into the batter. (now i personally do not like nuts in my baked goods, so this way i can pick them off the top and eat the bar sans nuts. however, you can just as easily add the nuts to the mix and bake them in.).
• 9 9. cover with foil and bake for 45-50 minutes or until you can insert a knife into the center and it comes out clean.
• 10 10. optional - remove the foil and bake another 5 minutes if you would like for it to be more crispy.