Carrot Ginger Bars

Carrot Ginger Bars

Preheat oven to 325°. Line a 13” by 18” sheet pan or jelly roll pan with parchment paper. The pan will need at least a one inch depth.

Soak 1 cup pitted dates in 1 ½ cups hot water for 30 minutes. Puree the dates with the water, and set aside until completely cooled. This may need to be done in advance.

Dry Ingredients:

4 cups whole wheat flour

I cup oat flour

2 tsp. baking powder

1 tsp. baking soda

1 tablespoon dried ginger

2 tsp. cinnamon

1 tsp. salt

Wet Ingredients:

4 eggs

½ cup canola oil

2 ½ cups date puree

1 ½ cups whole milk

Combine dry ingredients in large mixing bowl. Blend wet ingredients separately until well mixed. Pour the wet mixture over the dry mixture, whisking until the dry is completely absorbed. The mixture should be thick but still spreadable. Mix in three cups shredded carrots. Spread the mixture evenly into the pan, and bake in a 325 degree oven for 25-30 minutes, or until center is firm.