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Sunday, February 24, 2013

Carrot and Zucchini Bars with Lemon Sauce ~ Type O


Carrot and Zucchini Bars with Lemon Sauce ~ Type O
makes 16 bars - 20 bars

 

2 eggs
3/4 C brown sugar
1/2 C oil
1/4 C honey
1 tsp vanilla
1 1/2 C shredded carrot (about 2 large carrots)
1 C shredded zucchini (about 2 small zucchinis)
1/2 C chopped pecans (optional) **I sprinkled them on top of the frosting instead of adding them to the bars
1 1/2 C spelt flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt

1.  Preheat oven to 350 degrees and lightly spray a 9x13 pan with nonstick spray.

2.  In a large bowl, whisk together the eggs, brown sugar, oil, honey and vanilla until smooth.  Switch to a rubber spatula and mix in the carrot, zucchini and pecans.  Add all the dry ingredients and mix together just until they are incorporated.  Pour into your greased pan and bake for 22-25 minutes, until the top springs back when lightly touched.  Cool completely on a wire rack before topping with lemon sauce (see Lemon Sauce recipe below.)

Lemon Sauce

1/2 cup granulated sugar
2 tablespoon spelt flour
1/4 teaspoon salt
1 cup boiling water
1 tablespoon finely grated lemon peel
2 tablespoons fresh lemon juice
1 tablespoon butter

In a saucepan, combine sugar, cornstarch and salt. Add boiling water. Cook, stirring constantly, until mixture is thick and clear. Stir in lemon peel, lemon juice, and butter. Serve warm over other desserts or bread pudding.

Bar recipe adapted from recipe found at:  http://www.mykitchenescapades.com/2012/07/carrot-zucchini-bars-with-lemon-cream.html

1 comment:

  1. Looks interesting will definitely try it and try to use a bit less sugar

    ReplyDelete