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VegWeb.com  |  Recipes  |  Raw Food Recipes  |  Raw Desserts and Treats  |  Raw "Take the cake" Carrot and Raisin Bar « previous next »
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Recipe submitted by endora968, 07/07/06

Raw "Take the cake" Carrot and Raisin Bar

Ingredients (use vegan versions):

    1 cup pecans
    1 cup sunflower seeds
    1/2 cup filtered water
    1 teaspoon vanilla
    Other ingredients:
    1/4 teaspoon fresh zested lemon peel (the zest of half a lemon)
    1 medium carrot
    1/2 cup raisins

Directions:

All ingredients should be raw, organic and non-irradiated, whenever possible.

Soak nuts/seeds in water with vanilla for 4 hours.  Then process all but the raisins. Once mixture is smooth, stir in raisins.

Make patties, or bars out of combined mixture. Make them thin. Place in food dehydrator and dry for 12-24 hours (or until dry.) Turn patties after 6 hours.

The dehydrator is the best way to prepare these and preserve all of the nutrients, but if you do not have a dehydrator you can use the method below.

Preheat oven on lowest setting (mine was 170 degrees) and dry for 5-6 hours.  Patty up the mixture, and place it on a cookie sheet lined with paper towel or cut a  paper bag. (Make sure to check them occasionally.) This helps them dry and not stick. Turn the bars over after 2 or 3 hours. If you like your bars really crisp (like me) it would be good to check them near the end and see if they need more time.

This recipe is:  Vegetarian, Vegan, Raw Vegan, Dairy Free, Wheat Free, Gluten Free, Soy Free, Egg Free, Corn Free, Organic and Casein Free.

Tastes like a cookie, and a little like a carrot cake, but without all the sugar

Enjoy!  Paula http://www.healthygoodiesgifts.com

Serves: 12-14

Preparation time: 10 min prep/soak time + hours to dehydrate



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healthymomma
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« Reply #1 on: October 28, 2006, 05:17:41 AM »

Does the vanilla mean beans or can I use extract? This looks yummy and I want to eat it!  Wink
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peach
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« Reply #2 on: May 23, 2007, 09:20:53 PM »

I have a question about this recipe and other raw bars and stuff like this... how long do they last? and are they freezable? my boyfriend wouldnt eat these, just me, so i couldnt eat them in less than about two weeks! Cheesy
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baypuppy
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« Reply #3 on: June 19, 2007, 12:49:11 PM »

peach, they should be okay if you stored them in the fridge. usually when i make things like this, i make half recipes because i can't eat them all either! (or i like to make different flavors).

another trick, if you don't have a dehydrator. if you have a gas oven with a pilot light, you can put stuff in the oven while it is off to dehydrate. the pilot keeps the oven around 100 degrees and this works well for me. just remember to take stuff out before turning it on to bake!
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jenniferhughes
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« Reply #4 on: August 25, 2007, 11:41:45 AM »

I haven't dehydrated/baked these yet but the mixture tastes awesome!
I'll post again after they're ready. Smiley

I changed the recipe because I wanted to make a carrot cake like Larabar thing. Smiley
   I processed:
    3/4 cup walnuts (just because I had them and not pecans)
    3/4 cup sunflower seeds
    1/2 scant cup filtered water
    1 teaspoon vanilla powder
    1/4 teaspoon dried lemon peel
    1 cup baby carrots
     6 oz dates
     1/8 t. nutmeg
     1 t. cinnamon

     1/2 cup raisins <---- Oh no!  Shocked I just realized I forgot to put these in!
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jenniferhughes
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« Reply #5 on: August 25, 2007, 05:59:27 PM »

These have been in the oven for at least 5 hours... turned them half way and they feel firmer and darkened up so I sliced them into bars. But the middle is uncooked (unhardened, whatever the raw version is) so I'm putting them back in the oven. I had them @ 50 C which is like, 110 F
Wish I had a dehydrator! They smell good though!
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baypuppy
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« Reply #6 on: September 27, 2007, 12:52:42 PM »

these were really good and easy to make. my office mates (omnis) both liked them also!
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meganash
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« Reply #7 on: November 15, 2007, 02:25:35 AM »

I am soo stoked about this one. I am a big fan of "cliff bars" but they are so expensive and are quite fatty. These seem really low on fat if any and very cheap to make. I'm going to keep mine sticky:D
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gardengate
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« Reply #8 on: March 15, 2008, 10:08:22 PM »

Yummy!  These look really good!!  I have a dehydrator so I'm going to make these.  I will enjoy having a delicious raw treat to eat during the day.  Fruit and vegetables are good, but sometimes it's just nice to have something that tastes like a cookie, and this will do the trick!  Thank you for posting the recipe!
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gardengate
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« Reply #9 on: March 17, 2008, 01:13:54 PM »

I just made these yesterday and took one out of the dehydrator to try.  WOW!!!  These are so good!!!!!!!!  I added some pure maple syrup to mine to add sweetness and it tasted amazing!  These are definitely a keeper in my family.  The best thing about them is that they are raw!!!  Thank you so much for posting this!  You get a 10 star from me!
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zelda115
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« Reply #10 on: May 19, 2008, 12:15:41 PM »

These are very tasty.  I used some blue agave syrup for some sweetness, and added 1/2 tbs. of pumpkin pie spice. The bars crumbled easily, so I made it into a granola snack!   Thumbs Up
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brocolli_babe
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« Reply #11 on: May 25, 2008, 07:04:35 AM »

i was looking at buying a dehydrator but all of them have round shallow looking levels, how do you 'cook' this recipe in a dehydrator?
 Grin thanks
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baypuppy
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« Reply #12 on: May 31, 2008, 01:12:06 PM »

you press them into bars and then dry them. the bars are only about half an inch high, so it isn't a problem.
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ashtheveg
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« Reply #13 on: June 22, 2008, 01:26:42 PM »

i am so amped to make these!

i don't have a dehydrator, so doesn't putting these in the oven, even on a super-low setting cook them and defeat the raw-ness?

either way they look delish, i'm just curious.

thanks so much!!  Thumbs Up
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TartCherry
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« Reply #14 on: July 14, 2008, 12:13:53 AM »

These taste really great, but like someone else said they did crumble pretty easily so I will probably add more water next time or maple syrup....

However I am giving this 5 stars becuase they taste amazing.

I made them in the oven and added more lemon rind than than called for... the tanginess definitely gave it a kick.
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