Food recipes
Chewy Energy Bars
Chewy Energy Bars Ingredients: oats raisins, seeded cranberries, dried, sweetened apricots, dried, sulfured, uncooked seeds, sunflower seed kernels, dried nuts, pine nuts, dried nuts, pecans syrup, maple, canadian mar...
Chewy Energy Bars
Ingredients:
oats
raisins, seeded
cranberries, dried, sweetened
apricots, dried, sulfured, uncooked
seeds, sunflower seed kernels, dried
nuts, pine nuts, dried
nuts, pecans
syrup, maple, canadian
margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
Directions:
Combine first 7 ingredients in large bowl.
Heat and stir corn syrup, margarine and peanut butter in small saucepan on medium for 3-5 minutes until margarine is melted and mixture is hot but not boiling.
Add to rolled oats mixture.
Mix well.
Line 8x8 inch (20x20 cm) pan with foil, leaving 1 inch (2.5 cm) overhang on 2 sides.
Grease foil with cooking spray.
Press mixture evenly in pan.
Cover.
Chill for about 1 hour until firm.
Holding foil, remove mixture from pan.
Discard foil.
Cut mixture in half.
Cut each half crosswise into 5 bars.
Press bottom of each bar in pumpkin seeds in small shallow dish until coated.
Wrap bars individually in pastic wrap.
Store at room temperature for up to 2 weeks or freeze for up to 3 months.
Ingredients:
oats
raisins, seeded
cranberries, dried, sweetened
apricots, dried, sulfured, uncooked
seeds, sunflower seed kernels, dried
nuts, pine nuts, dried
nuts, pecans
syrup, maple, canadian
margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
Directions:
Combine first 7 ingredients in large bowl.
Heat and stir corn syrup, margarine and peanut butter in small saucepan on medium for 3-5 minutes until margarine is melted and mixture is hot but not boiling.
Add to rolled oats mixture.
Mix well.
Line 8x8 inch (20x20 cm) pan with foil, leaving 1 inch (2.5 cm) overhang on 2 sides.
Grease foil with cooking spray.
Press mixture evenly in pan.
Cover.
Chill for about 1 hour until firm.
Holding foil, remove mixture from pan.
Discard foil.
Cut mixture in half.
Cut each half crosswise into 5 bars.
Press bottom of each bar in pumpkin seeds in small shallow dish until coated.
Wrap bars individually in pastic wrap.
Store at room temperature for up to 2 weeks or freeze for up to 3 months.