Carrot Walnut and Coconut Bars

        "Pure Indulgence" - This is how I would describe these yummy treats. The blend of flavours and the crunch of the walnuts is pure pleasure in every bite ......

       
        Baking these goodies happened by accident. One lazy afternoon about a month ago as I was flipping through a "Good Food" magazine [it was 2009 magazine  .... I don't remember the month], I had this intense sweet craving [multitasking at its best .... huh!!!!!].
        I didn't want to spend hours baking and nothing with cream or chocolate and then there was this recipe hidding in the last few pages....
        I wanted to try out these lovelies at once . These are super easy to make and keeps well for 2-3 days in an air tight container.They are the perfect partner for the afternoon tea or even better, it comes handy when u want to grab a bite during the morning rush hour...

Self raising flour: 250 gms.
Demerera sugar: 150 gms.
Carrots [peeled and grated]: 100 gms.
Sultanas: 70 gms.
Walnuts [chopped]: 50 gms
Dessicated Coconut: 75gms.

Cinnamon powder: 2 tsp.
Eggs [large]: 2.
Vanilla extract: 1/2 tsp.
Butter: 100 gms.
Oil:100 ml.
Square baking tin : 8 inches by 8 inches.

1..Heat oven to 180degrees /160 F/ Gas 4. Grease the base and sides of the baking tin and line the base.
2.Sift flour and cinnamon powder together twice. Stir in the grated carrots, sultanas, coconut, walnuts and sugar.
3.Mix gently until everything is combined.
4.In a seperate bowl beat the eggs, vanilla extract, melted butter and oil together until frothy.
5.Add this to the flour carrot mix and fold.

6.The final mix will appear like chapati dough but a little harder.
7.Transfer this onto the baking tin and smooth the surface.
8.Bake in the middle rack for 35-40 minutes until golden brown in colour and firm to touch.
9.Cool in the tin for 10 minutes and transfer onto a wire rack. Cool completely.

          I have reduced the measurements of certain ingredients as I don't prefer too much of the sweet taste. This was just right to satisfy the sweet cravings especially during mid-mornings.

The measurement of ingredients in the original recipe :
Demerera sugar : 300gms.
Sultanas : 100 gms.
Walnuts : 75 gms.
Dessicated coconut : 100 gms.
Also the baking tin used in the original recipe was 11inches/7 inches [28 cms by 18 cms]

          Anyways they tasted very good and the sweetness was just right.

Note: Please do go by the original measurements if u wish. Walnuts can be substituted for almonds or pecans and trying adding few chocolate chips for a variation.


Enjoy.....

Scribbled by Reva