Rye and carrot, cakey breakfast bars.

Say hello to a tasty breakfast in bar form! Jumbo oats can be used instead of the rye but personally I like the rye flavor with the carrot. These are great for grabbing on the go, and the perfect filler to a lunch box. They store well for a couple of days in an air tight container. The sugar can be reduced to 1/2 cup and these work fine but personally I like a lil’ bit more sweetness.

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Ingredients:
Dry ingredients

1 cup plain flour
1/2 cup rye flakes
1/4 cup stoneground oats
2 tsp baking powder
pinch o’ salt
3/4 cup unrefined golden caster sugar
3 tsp mixed spice
1 tsp cinnamon

Wet ingredients:
3/4 cup apple sauce
2 medium carrots peeled and grated
1/2 cup soy milk
2 tbsp rapeseed oil
2 tbsp ground flaxseed
1 tsp vanilla extract

a handful of raisins
2 tbsp whole flaxseeds

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Method:
Preheat the oven to 180c/360f and grease and line a 9″x13″ brownie pan. Mix together the dry ingredients in one mixing bowl and the wet in another. Make a well in the center of the dry ingredients and with a wooden spoon stir until combined, add the raisins and whole flaxseeds, and mix in- you may wanna use your hands at this stage to gently knead everything together in the bowl. pres into the prepared pan and smooth it over with the back of a damp spoon. Sprinkle with extra rye flakes, seeds and raisins if desired and bake for about 35 minutes, until slightly risen in the center and firm to the touch. Allow to cool completely before slicing and storing in an air tight container. They taste even better the next day!

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