I posted a picture of these a couple of days ago and have been meaning to get the recipe to you. If you are looking for a super healthy, delicious and satisfying morning treat that stays fresh and delicious for days (if they make it that long), then these are for you. Each square is packed with calcium, fiber, protein and vitamin A. Buttermilk gives it a bit of a tang and keeps it tender, the apples and carrots make it moist and sweet, and the walnuts and coconut offer a bit of crunch.
Let’s not forget how easy. You know I’m all about easy recipes. Give it a try and let me know how you like it.
Butter, for greasing the baking dish
1¾ cups old-fashioned rolled oats
1½ cups (5 ounces) whole-wheat pastry flour
¼ cup ground flaxseeds
1 tablespoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
¼ teaspoon salt
1¼ cups (11¼ ounces) packed light brown sugar
2/3 cup canola oil
2 large eggs
1½ cups low-fat buttermilk
1½ cups grated peeled carrots (about 4 medium carrots)
1 cup grated peeled apples (2 medium apples)
2 cups walnut pieces
½ cup (2 ounces) unsweetened shredded coconut
¼ cup (scant 2 ounces) packed light brown sugar
1 teaspoon ground cinnamon
1. Position a rack in the center of the oven and preheat the oven to 350°F. Generously butter the bottom and sides of a 13 x 9-inch baking dish.
2. Place the oats, flour, flaxseeds, baking soda, baking powder, cinnamon, and salt in a medium-size mixing bowl and stir to combine.
3. In a large bowl, whisk together the brown sugar and the oil. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk.
4. Add the oat mixture to the buttermilk mixture, and stir to combine. Add the carrots and apples, and stir just until blended. Transfer the batter to the prepared baking dish.
5. Place the walnuts, coconut, brown sugar, and cinnamon in a small bowl. Stir to blend, and sprinkle the topping mixture evenly over the batter.
6. Bake the squares until the batter has set and a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Let cool on a wire rack for 1 hour. Then cut into 12 pieces. (The squares can be stored in an airtight container at room temperature for up to 4 days.)
From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman