Pesach Breakfast Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

Steps:

• 1. Preheat oven to 350 degrees. Grease a cake pan.
• 2. Mix together the milk and lemon juice. Set aside for 5 minutes.
• 3. In medium size mixing bowl, mix together the egg, agave nectar, oil, and extracts, zucchini, carrots.
• 4. Pour in the milk/lemon mixture and mix well.
• 5. Add the the cake meal, cinnamon, baking soda and mix well.
• 6. Mix in the cashew butter.
• 7. Gently stir in the blueberries.
• 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. 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. Optional - remove the foil and bake another 5 minutes if you would like for it to be more crispy.