Breakfast Cookie

11/2 cups (375 mL) whole wheatflour
11/2 cups (375 mL) bran cereal
1/4 cup (50 mL) sesame seeds, toasted
1 tbsp (15 mL) baking powder
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground allspice, optional
1/2 tsp (2 mL) baking soda
Pinch salt
1 egg
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) buttermilk or unflavoured low-fat yogurt
1/3 cup (75 mL) vegetable oil
2 tbsp (25 mL) molasses or honey
11/2 cups (375 mL) grated carrots
1/2 cup (125 mL) chopped dates or raisins

In a large bowl, combine flour, bran cereal, sesame seeds, baking powder, cinnamon, allspice, baking soda and salt.

In a separate bowl, whisk together egg, sugar, buttermilk, oil and molasses. Stir egg mixture into flour mixture just until moistened. Stir in carrots and dates.

Spread mixture in a non-stick or lightly oiled and parchment-lined 9-inch (23-cm/2.5-L) square baking pan. Bake in a preheated 350 degreesF (180 degreesC) oven for 30-35 minutes, or until centre springs back when gently touched. Cool and cut into squares.

Makes 16 squares.