Food recipes
Low-Fat Fitness Energy Bars
Low-Fat Fitness Energy Bars Ingredients: oats cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt seeds, sesame seeds, whole, dried apricots, dried, sulfure...
Low-Fat Fitness Energy Bars
Ingredients:
oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
seeds, sesame seeds, whole, dried
apricots, dried, sulfured, uncooked
raisins, seeded
beverages, protein powder whey based
wheat germ, crude
syrups, corn, light
sugars, granulated
peanut butter, smooth style, without salt
vanilla extract
spices, cinnamon, ground
Directions:
Preheat oven to 350 degrees.
Spread oats, cereal and sesame seeds in a 13" x 9" nonstick jelly roll pan.
Bake, stirring occasionally, until oats are toasted, about 15 minutes.
Meanwhile, chop apricots (use the food processor); transfer to a large bowl.
Add raisins, protein powder and wheat germ; toss with hands to mix.
Lightly coat jelly roll pan with cooking spray.
In a heavy saucepan over medium-high heat, combine rice syrup and sugar; bring to a boil.
Reduce heat to low, stir in peanut butter, vanilla and cinnamon.
Quickly pour syrup over oatmeal mixture and stir well.
With wet hands or spatula, immediately spread warm mixture into the jelly roll pan, pressing into a thin, even layer.
(Caution, if you work too slowly, the mixture will harden and be difficult to spread).
Chill until firm, at least four hours.
Cut into 2" x 3" bars.
Bars can be wrapped individu ally in wax paper or foil, or stored in an airtight container with waxed paper between layers.
They can be refrigerated for up to four weeks, or frozen for longer storage.
Ingredients:
oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
seeds, sesame seeds, whole, dried
apricots, dried, sulfured, uncooked
raisins, seeded
beverages, protein powder whey based
wheat germ, crude
syrups, corn, light
sugars, granulated
peanut butter, smooth style, without salt
vanilla extract
spices, cinnamon, ground
Directions:
Preheat oven to 350 degrees.
Spread oats, cereal and sesame seeds in a 13" x 9" nonstick jelly roll pan.
Bake, stirring occasionally, until oats are toasted, about 15 minutes.
Meanwhile, chop apricots (use the food processor); transfer to a large bowl.
Add raisins, protein powder and wheat germ; toss with hands to mix.
Lightly coat jelly roll pan with cooking spray.
In a heavy saucepan over medium-high heat, combine rice syrup and sugar; bring to a boil.
Reduce heat to low, stir in peanut butter, vanilla and cinnamon.
Quickly pour syrup over oatmeal mixture and stir well.
With wet hands or spatula, immediately spread warm mixture into the jelly roll pan, pressing into a thin, even layer.
(Caution, if you work too slowly, the mixture will harden and be difficult to spread).
Chill until firm, at least four hours.
Cut into 2" x 3" bars.
Bars can be wrapped individu ally in wax paper or foil, or stored in an airtight container with waxed paper between layers.
They can be refrigerated for up to four weeks, or frozen for longer storage.