One more variation... Carrot Pineapple Almond Raisin Bar.

I can't seem to stop making variations with the original Pumpkin Banana Chocolate Chip Cookie recipe. The second type I made were Pumpkin Apple Date Bars. Most recently I made a Carrot Pineapple Almond Raisin Bar.

Here's the skinny on these:

Carrot Pineapple Almond Raisin Bar

5 oz. baby carrots (about 15 baby medium carrots) grated finely and squeezed dry

1/2 c. crushed pineapple (fresh or canned in juice - not syrup)

1 mashed over ripe banana

1/4 c. unsweetened (natural) applesauce

1 tsp. vanilla

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1 tbsp. baking Splenda

2 mini boxes or about 50 raisins

1/2 oz. sliced almonds

1 c. old fashioned oats

1 c. Original Fiber cereal

only 66 calories each bar!

Preheat the oven to 375 degrees. Grate carrots on the short side of a stand grater - for a medium grate, not the largest or the smallest. Carrots are packed with water, so you'll need to squeeze the excess out. The easiest way to do this is to place the grated carrots in the center of a paper towel (the good kind) and wad the paper towel around the carrots to form a ball, squeeze as much as you can over your sink. If you're using fresh pineapple after skinning, coring and chunking it you can take the chunks and chop them even finer. You almost want to crush them with your knife or a fork.

Add all the wet ingredients together: banana, pineapple, applesauce, carrots and vanilla. Add the dry ingredients together into a separate bowl. Once both bowls are mixed well, add the wet into the dry. Spread mixture out onto a sprayed 9"x13" cookie sheet. Bake at 375 for 20-22 minutes. Makes 12 - 3"x3.5" bars.