Food recipes
Breakfast Bars
Breakfast Bars Ingredients: oats wheat flour, white, all-purpose, unenriched wheat germ, crude nuts, almonds apples, raw, with skin cranberries, dried, sweetened honey peanut butter, smooth style, without salt oil, ol...
Breakfast Bars
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
wheat germ, crude
nuts, almonds
apples, raw, with skin
cranberries, dried, sweetened
honey
peanut butter, smooth style, without salt
oil, olive, salad or cooking
vanilla extract
Directions:
Preheat oven to 325 degrees.
Lightly coat a 9x13-inch baking pan with olive oil cooking spray.
In a large bowl, combine oats, flour, wheat germ, almonds, apples, and raisins or other dried fruit.
Stir well and set aside.
In a small saucepan, stir together honey, peanut butter, and olive oil over medium-low heat until well blended.
Do not boil.
Stir in vanilla extract.
Add the warmed mixture to the dry ingredients and stir quickly until well combined.
Pat the mixture into the baking pan and use the bottom of a moistened drinking glass to press firmly to remove air pockets.
Bake for 20-25 minutes, just until the edges begin to brown.
Let cool in the pan on a wire rack for 10 minutes.
Cut into 16 bars (halve lengthwise, then cut into 8 lengths).
When just cool enough to handle, remove bars from pan and cool completely on rack.
Place any crumbs that fall into the baking pan and add to turned off oven and later, enjoy as cereal with the milk of your choice.
Store bars in an airtight container in the refrigerator.
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
wheat germ, crude
nuts, almonds
apples, raw, with skin
cranberries, dried, sweetened
honey
peanut butter, smooth style, without salt
oil, olive, salad or cooking
vanilla extract
Directions:
Preheat oven to 325 degrees.
Lightly coat a 9x13-inch baking pan with olive oil cooking spray.
In a large bowl, combine oats, flour, wheat germ, almonds, apples, and raisins or other dried fruit.
Stir well and set aside.
In a small saucepan, stir together honey, peanut butter, and olive oil over medium-low heat until well blended.
Do not boil.
Stir in vanilla extract.
Add the warmed mixture to the dry ingredients and stir quickly until well combined.
Pat the mixture into the baking pan and use the bottom of a moistened drinking glass to press firmly to remove air pockets.
Bake for 20-25 minutes, just until the edges begin to brown.
Let cool in the pan on a wire rack for 10 minutes.
Cut into 16 bars (halve lengthwise, then cut into 8 lengths).
When just cool enough to handle, remove bars from pan and cool completely on rack.
Place any crumbs that fall into the baking pan and add to turned off oven and later, enjoy as cereal with the milk of your choice.
Store bars in an airtight container in the refrigerator.