Pesach Breakfast Bars Recipe

Name: Pesach Breakfast Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup skim milk; 1 tablespoon lemon juice; 1 large egg; ¼ cup agave nectar; 2 tablespoons grapeseed oil; ½ tablespoon vanilla extract; ½ tablespoon almond extract; 2 cups zucchini, grated; 1 cup carrot, grated; 2 cups cake crumbs; 1 teaspoon ground cinnamon; 1 ½ teaspoons baking soda; 2 cups blueberries, fresh; 3 tablespoons smooth cashew butter; ½ cup pine nuts (optional)

Servings: persons

1 cup skim milk
1 tablespoon lemon juice
1 large egg
¼ cup agave nectar
2 tablespoons grapeseed oil
½ tablespoon vanilla extract
½ tablespoon almond extract
2 cups zucchini, grated
1 cup carrot, grated
2 cups cake crumbs
1 teaspoon ground cinnamon
1 ½ teaspoons baking soda
2 cups blueberries, fresh
3 tablespoons smooth cashew butter
½ cup pine nuts (optional)

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1.
2
Preheat oven to 350 degrees.
3
Grease a cake pan.
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2.
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Mix together the milk and lemon juice.
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Set aside for 5 minutes.
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3.
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In medium size mixing bowl, mix together the egg, agave nectar, oil, and extracts, zucchini, carrots.
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4.
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Pour in the milk/lemon mixture and mix well.
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5.
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Add the the cake meal, cinnamon, baking soda and mix well.
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6.
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Mix in the cashew butter.
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7.
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Gently stir in the blueberries.
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8.
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Spoon into cake pan and smooth with a spatula.
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Sprinkle the nuts on top and gently press into the batter.
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(Now I personally do not like nuts in my baked goods, so this way I can pick them off the top and eat the bar sans nuts.
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However, you can just as easily add the nuts to the mix and bake them in.
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).
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9.
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Cover with foil and bake for 45-50 minutes or until you can insert a knife into the center and it comes out clean.
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10.
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Optional - remove the foil and bake another 5 minutes if you would like for it to be more crispy.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup skim milk, 1 tablespoon lemon juice, 1 large egg, ¼ cup agave nectar, and more.

Yes, Pesach Breakfast Bars falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesach Breakfast Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions