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Sweet Pea Bars

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By Elisabeth Schafer

Posted July 23rd, 2007

This article is reprinted with permission from Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie, by Elisabeth Schafer, (1998, Wiley)

Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie

Servings:	24
Author Notes:	This is a handy tome to add to your library, especially if you're a gardener who has an overabundance of of crops. It also provides a sneaky way of getting kids (of all ages) to eat more veggies.Â This recipe, for instance, uses split peas to make a sweet, fruit studded treat.Â
Ingredients:	2/3 cup dry split peas 2 cups water 1 cup skim milk 1/4 cup vegetable or light olive oil 1 cup sugar 2 eggs 2-1/2 cups all purpose flour, divided 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon cloves 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 cup raisins (diced prunes or another dried fruit could also be used) 1/4 cup chopped nuts (optional)
Instructions:	Combine split peas and water. Cook about one hour over very low heat to make a thick soup. (Add a little more water if it gets too thick to stir). Combine thick soup and skim milk and set aside. Preheat oven to 350?F. Lightly spray a 9" x 13" pan with oil or cooking spray. In a large mixing bowl, combine oil, sugar,and eggs; beat well. Sift 2 cups flour with baking soda, baking powder, spices, and salt. Add Sifted ingredients alternately with pea "soup" to egg mixture, mixing thoroughly after each addition. Dredge raisins and nuts in remaining 1/2 cup flour and stir into batter. Spread batter into prepared pan and bake for 45 minutes or until evenly browned. Cut into 24 bars (4 x 6 rows). Per Bar: 152 calories; 4 g fat (1/2 g sat sat); 26 g carb; 20 mg cholesterol; 107 mg sodium; 32 mg calcium; 4 g protein; 2 g fiber. Diabetic Exchanges: 1 Starch/Bread 1/2 Fruit 1 Fat