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Tracy’s Carrot Pineapple Spice Bars

Tracy’s Carrot Pineapple Spice Bars

2 cups Tracy’s Basic Bar Mix (recipe follows)
1 cup pecans – ground
1 cup date base (cover 3/4 c. pitted dates with very warm water – just enough to cover – & soak 30 minutes. Put all in food processor & blend till smooth and creamy)
4 large carrots – juiced. Pulp only (drink the juice!)
2 cups fresh or 1 large can pineapple chunks – juiced. Pulp only (drink the juice!)
1/3 cup agave nectar
1/2 tsp. salt
2 tsp vanilla
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. pumpkin pie spice

Put Tracy’s Basic Bar Mix, ground pecans and all dry spices into mixing bowl and stir until well blended. Add the date base, carrot & pineapple pulp, agave nectar and vanilla. Mix well by hand. This should form a nice, thick “batter.” Spread evenly on non-stick sheets in dehydrator. Should be about 1/2″ thick. Dehydrate 5 hours. Flip over and dehydrate another hour. Slice and serve warm with Sweet Maple Almond Cream or store in zip-lock bags for snacking later. This made 16 pie slice sized servings in my dehydrator.

Tracy’s Basic Bar Mix –

1/2 cup brown flax seeds – ground (in coffee grinder) into flour
1 cup steel cut oats – ground (in coffee grinder) into flour
1 cup raw almonds – ground (in small food processor) into flour

Mix well then add other ingredients for variety!



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