Food recipes
Cranberry-Walnut Power Bars
Cranberry-Walnut Power Bars Ingredients: nuts, walnuts, english cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt oats cranberries, dried, sweetened oat b...
Cranberry-Walnut Power Bars
Ingredients:
nuts, walnuts, english
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
cranberries, dried, sweetened
oat bran, raw
spices, ginger, ground
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
salt, table
vanilla extract
Directions:
Preheat the oven to 350.
Lightly spray an 8-by-11-inch baking dish with cooking spray.
Spread the walnuts on a baking sheet and toast until fragrant and golden, about 9 minutes.
Let cool, then coarsely chop.
Transfer the walnuts to a large bowl.
Add the puffed rice, rolled oats, cranberries, oat bran and ginger and toss well.
In a small saucepan, combine the brown rice syrup, cane sugar and salt and bring to a boil over moderate heat.
Cook, stirring occasionally, until the mixture is slightly thickened, about 4 minutes.
Remove from the heat and stir in the vanilla.
Pour the syrup into the rice-oat mixture and toss to coat thoroughly.
Transfer the warm mixture to the prepared baking dish and pack lightly with a spatula greased with cooking spray.
Let cool for at least 45 minutes before cutting into 16 bars.
Ingredients:
nuts, walnuts, english
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
cranberries, dried, sweetened
oat bran, raw
spices, ginger, ground
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
salt, table
vanilla extract
Directions:
Preheat the oven to 350.
Lightly spray an 8-by-11-inch baking dish with cooking spray.
Spread the walnuts on a baking sheet and toast until fragrant and golden, about 9 minutes.
Let cool, then coarsely chop.
Transfer the walnuts to a large bowl.
Add the puffed rice, rolled oats, cranberries, oat bran and ginger and toss well.
In a small saucepan, combine the brown rice syrup, cane sugar and salt and bring to a boil over moderate heat.
Cook, stirring occasionally, until the mixture is slightly thickened, about 4 minutes.
Remove from the heat and stir in the vanilla.
Pour the syrup into the rice-oat mixture and toss to coat thoroughly.
Transfer the warm mixture to the prepared baking dish and pack lightly with a spatula greased with cooking spray.
Let cool for at least 45 minutes before cutting into 16 bars.