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2 cups (500 mL) bran cereal (All-Bran or 100% Bran) | | - |
1-1/2 cups (375 mL) shredded carrot (about 3) | | - |
1 cup (250 mL) Northumberland Milk | | - |
3/4 cup (175 mL) drained canned crushed pineapple | | - |
1/2 cup (125 mL) plain (not fat-free)yogourt | | - |
1-1/2 cups (375 mL) whole wheat flour | | - |
2 tsp (10 mL) baking powder | | - |
1 tsp (5 mL) ground cinnamon | | - |
1/2 tsp (2 mL) each, baking soda and salt | | - |
1 egg | | - |
1/2 cup (125 mL) liquid honey |
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Preheat oven to 375ﾰF (190ﾰC). Line a 13 x 9-inch (3 L) metal baking pan with foil, leaving a 2-inch (5 cm) overhang at each end. Lightly butter foil.
In a bowl, combine bran cereal, carrot, Milk, pineapple and yogourt; let stand for 5 min. In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt. Whisk egg and honey into Milk mixture. Pour over dry ingredients and stir just until moistened.
Spread into prepared pan, smoothing top. Bake for about 30 min or until a tester inserted in centre comes out clean. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and cut into bars.
ﾕ Course Desserts & Sweets
ﾕ Prep. Time 15 mins
ﾕ Cooking Time 30 mins
ﾕ Servings 16 bars |
