Sweet and juicy pineapple with nutritious carrots make one delicious snacking square!
1/2 cup packed brown sugar
2 tbsp coconut oil
1 tsp vanilla
1 cup whole wheat flour
1 tbsp flax seed meal
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 cup finely grated carrots
2/3 cup drained crushed unsweetened pineapple
1/2 cup raisins
1/4 cup milk
In a large bowl combine sugar, oil, vanilla and egg. Stir well and set aside.
In separate bowl, combine flour, flax, cinnamon, baking powder and baking soda; add to sugar mixutre, stirring well. Stir in carrots, pineapple, raisins and milk.
Pat mixture into 13-9″ baking pan lightly coated with cooking spray. Bake in 350F oven for 25 minutes or until top is golden. Let cool before cutting into squares. Store in refrigerator or freezer.
I baked these squares and froze them so I could use them in the kids’ lunches. I make their lunches the night before, so by the time they eat them the squares are nicely thawed. They make a great lunch-box snack and the kids ate them up. I also took some of them with us on our road-trip to the States. We all enjoyed them in the car and in between stores while shopping at the outlet malls. Cole liked them best topped with peanut butter. He seems to like everything topped with peanut butter these days, but hey, I’m not going to complain! I think these would be good with cream-cheese icing too if you wanted to make them more of a dessert than a snack. Either way they’re yummy!
-Recipe adapted from Lighthearted Everyday Cooking