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Carrot Bran Brownies

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Submitted by ppadovano

YIELD

1 dozen

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

1 ½ 355
½ 2.5
TEASPOON ML SEA SALT
2 1E+1
TEASPOONS ML BAKING POWDER
non-alum
1 15
TABLESPOON ML CINNAMON
½ 118
CUP ML NUTS
chopped
1 237
CUP ML CARROTS
grated
½ 118
CUP ML TAHINI (SESAME PASTE)
sesame *
½ 118
CUP ML MAPLE SYRUP
½ 118
CUP ML MILK
Apricot glaze
2 473
CUPS ML APRICOTS
pitted, chopped *
1 1
SLICE SLICE LEMON
with peel, chopped *
79
CUP ML MAPLE SYRUP

Directions

Mix dry ingredients together and stir in nuts and carrot.

Beat liquids and stir into dry mixture.

Spread batter into an oiled 8 x 8 inch pan.

Bake at 375 degree F for 30 minutes.

Serve warm or top with apricot glaze Apricot Glaze: Combine ingredients in a saucepan and stir over medium-low heat until apricots become juicy. Pour into a blender and puree; return to saucepan and cook for 5 to 8 minutes. Cool and spread on top of cake or cookies.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 467 20% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 419mg 17%
Total Carbohydrate 30g 30%
Dietary Fiber 6g 23%
Sugars g
Protein 16g
Vitamin A 99% Vitamin C 4%
Calcium 17% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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