Carrot Cake Protein Bar
1. Preheat the oven to 325 degrees Fahrenheit. Spray the trays of an 8-mini-loaf baking pan with fat-free cooking spray.
2. Combine the first 4 ingredients, whole wheat flour, oatmeal, Splenda and protein powder in a mixing bowl. Stir them together.
3. In a blender combine the next 10 ingredients, brown sugar, egg whites, butter extract, vanilla extract, cinnamon, nutmeg, ginger, baking powder, applesauce and water. Blend them together for about a minute.
4. Pour the contents of the blender over the flour mixture and start stirring. Then fold in the raisins and grated carrots. Stir until thoroughly combined.
5. Divide the mixture evenly into 8 trays of the mini-loaf pan. (Each mini-loaf is composed of approximately 1/2 cup mixture.)
6. Bake for 25 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack. Remove from mini-loaf pan and serve.
NOTE: Store the excess loaves in sealable plastic bags in the refrigerator so they don't lose moisture. When you're ready to eat them, heat each loaf in a microwave for 45 seconds and they taste fresh from the oven.
Yield: 8 servings
