HEALTH­IER BARS

KNOW EX­ACTLY WHAT’S GO­ING INTO YOUR LIT­TLE ONES’ TUMMIES WITH THESE WHOLE­SOME HOMEMADE CAKE, COOKIE AND MUESLI BARS

Super Food Ideas - - THIS MONTH LUNCHBOX -

CAR­ROT, ZUC­CHINI AND SUL­TANA CAKE BARS

SERVES 16 PREP 30 MIN­UTES (PLUS COOL­ING AND STAND­ING) COOK 30 MIN­UTES

1 cup whole­meal self-rais­ing flour ½ cup self-rais­ing flour 1 tea­spoon ground cin­na­mon 1 tea­spoon bi­car­bon­ate of soda ²⁄³ cup firmly packed brown sugar 1 car­rot, coarsely grated 2 zuc­chini, coarsely grated ½ cup sul­tanas ²⁄³ cup veg­etable oil 3 eggs, lightly beaten Lemon zest, to serve (op­tional) Lemon Vanilla Ic­ing 1 cup pure ic­ing sugar, sifted 1 ta­ble­spoon lemon juice 1 tea­spoon vanilla ex­tract

1 Pre­heat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lam­ing­ton pan. Line base and sides with bak­ing pa­per, ex­tend­ing pa­per 3cm above long sides. 2 Com­bine flours, cin­na­mon, bi­car­bon­ate of soda and brown sugar in a bowl. Add car­rot, zuc­chini, sul­tanas, oil and egg. Stir to com­bine. Pour mix­ture into pre­pared pan. Level top. 3 Bake for 30 min­utes or un­til a skewer in­serted in the cen­tre comes out clean. Cool com­pletely in pan. 4 Make Lemon Vanilla Ic­ing Com­bine sugar, juice and vanilla in a small bowl un­til smooth and of driz­zling con­sis­tency. If mix­ture is a lit­tle thick, add a few tea­spoons of wa­ter and stir un­til smooth. 5 Driz­zle ic­ing over top of cake. Sprin­kle with lemon zest, if us­ing. Stand for

NU­TRI­TION: (per serve) 1013kj; 10.7g fat; 1.3g sat fat; 2.9g pro­tein; 33.7g carbs; 2.1g fi­bre; 40mg chol; 183mg sodium.

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