Sunday was my last day of winter break before school started again. I had 4 weeks off to create and bake up a gluten free extravaganza but instead was stuck in a creative black hole. I came up with almost nothing and the few things I worked on were flops.
Maybe the excitement (and stress) of school finally broke the creative block because I was in the kitchen all day Sunday whipping up goodies. I had a few flops like a cabbage salad with shrimp which I did eventually make edible so we could eat it but will certainly never purposely make it again! However I had many more successes this time. I made some great yogurt pancakes which will be coming up soon.
And I made these fab gluten free zucchini & carrot bars with simplest yet most amazing bowl-licking frosting ever.
Now when I say bars what I really mean is cake. But hush now, if we say “cake” then it sounds bad. If we name some veggies and then follow it up with the word “bar” it seems like a viable nutritious option – so I’m leaving it that way because it’s after Christmas and I’m on a diet and I consumed a gazillion of them anyways. I cut them into 24 bars which gave them 189 calories each. And really they do have quite a bit healthy stuff in them! <— that’s me rationalizing, feel free to join me!
Funny story on how I walked off all the extra bars I ate. I got one of the best parking spots at school on Thursday! Super close to my classes, didn’t have to walk up or down a huge hill, it was fabulous! I was so excited. After my classes were done I still had time to burn before picking up the kids so I went & studied a bit. When it was time I trudged along 1.5 miles and up the hill to my car only to discover my car was GONE! My heart dropped to my knees. And then it hit me. Duh! I’d gotten the good spot that day! On auto-pilot I’d walked all the way over to where I usually park. I had to walk at super speed 2 miles back the other way to the so-called “awesome spot” and my car, haha! The awesome spot is only great when you actually remember you have it. I ended up walking 3.5 miles just to get to my car at the end of the day!
Ready for these bars now? Sadly mine are long gone 🙁 But I’m pretty sure I’ve got some zucchini in the fridge that must be used…so really I guess I just have to make a 2nd batch right?
- ⅔ cup white rice flour
- ⅓ cup sorghum flour
- ½ cup potato starch
- ½ teaspoon xanthan gum
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 2 large eggs, beaten
- 1¼ cups shredded carrots (about 3 medium carrots)
- 1 cup shredded zucchini, juice squeezed out
- ¾ cup packed brown sugar
- ½ cup olive oil
- 1 teaspoon vanilla extract
- ½ cup raisins
- ½ cup chopped pecans
- 8-ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed orange juice
- zest from 1 orange
- Preheat oven to 350 degrees. Cover bottom & sides of a 13x9-inch baking dish with parchment paper. Set aside.
- In a small bowl combine rice flour, sorghum flour, potato starch, xanthan gum, baking powder, baking soda, salt, and ground ginger. Set aside.
- In large bowl combine eggs, carrots, zucchini, brown sugar, olive oil, and vanilla. Stir in flour mixture, then raisins and pecans.
- Pour into prepared dish. Bake 25 minutes until toothpick inserted in center comes out clean. Cool completely before frosting.
- Beat softened cream cheese, powdered sugar, and orange juice until fluffy. Beat in orange zest.