Healthy Orange and Cranberry Breakfast Bars

Ingredients

• 1 teaspoon allspice 
• 2 tablespoons smooth almond butter 
• 2 tablespoons smooth almond butter 
• 1 medium apples grated
• 3 tablespoons peach pie filling pureed (or no sugar apple puree)
• 1.5 teaspoons baking soda 
• 0.3 cup brown sugar packed
• 0.3 cup brown sugar packed
• 1 cup juice of lemon with 1 tablespoon lemon juice)
• 1 tablespoon canola oil 
• 1 cup carrots grated ( 2 medium carrots)
• 1 cup cranberries mixed dried chopped
• 1 extra large egg whites (or 1 regular egg and 1 egg white)
• 2 teaspoons ground cinnamon 
• 1 pinch kosher salt 
• 0.5 cup oat bran 
• 1  orange zest 
• 1 tablespoon vanilla extract 
• 0.3 cup granulated sugar white
• 1.5 cups flour whole wheat
• 2 cups zucchini grated ( 2 large zucchinis)

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat the oven to 350 degrees F. Spray a 9x13 cake or brownie pan with nonstick cooking spray.If using regular milk instead of buttermilk, mix together milk with lemon juice. Set aside for 5 minutes.Beat egg well, then add both sugars, oil and beat together again.
2. Add in vanilla, orange zest, zucchini, carrots, apple, cranberries and the buttermilk/milk and lemon mixture.
3. Mix together well.Sift the flour, cinnamon, allspice, baking soda, and salt into another bowl. Stir in oat bran and nuts, if adding, and mix together until combined.
4. Add the dry mixture to the wet mixture, mix together until just combined (do not over-mix). Spoon the mixture into the oiled pan.
5. Bake for about 35-40 minutes or until wooden stick inserted into the middle comes out clean and the bars are not sticky in the middle. Be careful not to over cook or bars will become dry and tough.Once cool, turn out onto board and cut into 24 bars. Bars will keep covered in the fridge for 4-6 days, or wrap individual bars with clingwrap and freeze.