Carrot Ginger Bars

Low-fat, low-cal dessert bar from Runner's World Magazine. Kind of like carrot cake or spice cake is the best description I can give, but very good for a guilt-free treat!

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1⁄2 cup  orange juice
• 1⁄3 cup rolled oats
• 1⁄2 cup whole wheat flour
• 1⁄2 cup all-purpose flour
• 1  teaspoon baking powder
• 2  medium carrots, shredded
• 1⁄3 cup maple syrup
• 1⁄4 cup fat free egg substitute
• 1  tablespoon applesauce
• 1  tablespoon fresh ginger, minced
• 1  teaspoon vanilla

Directions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the orange juice and oats.
3. Set aside to soften for 5 minutes.
4. In a large bowl, stir together the whole-wheat flour, unbleached flour, and baking powder.
5. In a medium bowl, combine the carrots, maple syrup, egg substitute, applesauce, ginger, and vanilla.
6. Stir in the oats/orange juice mixture to the carrot mixture.
7. Pour over the flour mixture and combine until all the flour is moistened.
8. Do not overmix.
9. Coat an 8 x 8-inch baking pan with nonstick spray.
10. Add the batter.
11. Bake for 20 minutes, or until a cake tester inserted in the center comes out clean.
12. Let cool before slicing.
13. Store tightly wrapped in plastic wrap or a cookie tin.