2 cups (140 g) wheat bran cereal (like All-Bran Original or Buds)
1 cup (140 g) unbleached all-purpose flour
1/2 cup (53 g) powdered milk (see note)
1 tsp baking powder
1 pinch salt
1 pinch ground cinnamon
1 pinch ground nutmeg
1/4 cup (60 g) unsalted butter, softened
1/4 cup (60 ml) almond butter, at room temperature (or other nut butter)
1/2 cup (120 g) lightly packed brown sugar
1 cup (180 g) grated apple
3/4 cup (85 g) grated carrot
1 cup (250 ml) milk
1 cup (170 g) almonds, toasted and coarsely ground (or other nut)
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 13 x 9-inch (33 x 23 cm) metal pan and line with parchment paper (see note).
In a bowl, combine the cereal, flour, powdered milk, baking powder, salt and spices. Set aside.
In another bowl, cream the butter, almond butter and brown sugar with an electric mixer. Add the eggs and beat until smooth. Add the apple, carrot and dry ingredients, alternating with the milk, until the batter is just moist. With a spatula, fold in the almonds.
Spread the batter into the pan. Bake for about 22 minutes or until the tops are lightly golden brown. Let cool completely.
Cut into 10 rectangles. The bars will keep for 2 days in an airtight container in a cool, dry place, or for several weeks if individually wrapped and stored in the freezer.
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