Carrot Raisin Agave Nectar Bars
Carrots are high in beta-carotene, vitamin A, minerals and anti-oxidants and this recipe is a good way to get your family to eat this vegetable.
Originally carrots weren't orange; they were purple, white and yellow but not yet orange until the sixteenth century when someone in Holand cross bred the purple and yellow carrots making the orange breed you see in stores today.
Carrots are a great source of fiber.
Those baby carrots you see on deli trays are not really carrot sprouts but full sized carrots cut down to size with the ends polished round. Not all carrots grow nice and straight and some are kind of crooked so they take those and cut them down to size. The only problem is that without their skins they are prone to discoloring so they soak them in water and chlorine to keep them looking fresh until you purchase them.
There is a controversy as to whether this is healthy or not. It's the same chlorine you put in your swimming pool which you probably ingest as well but personally I don't buy them and prefer to cut my own. Many people are switching to saline to clean their pools due to chlorine being hazardous so I would prefer to not have it in my vegetables.
I picked up a bottle of agave nectar the other day but could not find a recipe I liked so I made my own. In the beginning people were saying it was healthier than sugar or some other forms of sweetener but after extensive research have found it to be no different.
If you want to try cooking with agave think of it as another flavor or change of pace from other sugars. It's easy to find on most grocer shelves these days so you should be able to find it. I personally like the flavor and this recipe doesn't call for a lot so it is a light sweet taste that doesn't overwhelm the palate.
If you don’t have agave nectar you can substitute honey or real maple syrup. The taste will be slightly different but still delicious.
Coffee cake doesn't have to be eaten with coffee and can be enjoyed just as well with tea but then I guess it would be a tea cake.
Whatever you call it I think you will like this recipe.
1 cup flour
1 cup oats
1 cup agave nectar
¾ cup oil
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
½ teaspoon ground cloves
1 ½ cups grated carrots
½ cup raisins
Heat oven to 350 degrees Fahrenheit. In large mixing bowl, combine all ingredients except last two. Beat with mixer until well blended. Stir in carrots and raisins.
Spread in greased or sprayed 13 X 9 inch baking pan. Bake for 28 to 32 minutes or until toothpick comes out clean.
About 24 bars.
I've read pros and cons about agave nectar and whether it's safe for diabetics or not. If you have diabetes ask your doctor before trying it but for everyone else I see no reason not to try this wonderful sweetener.
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