Food recipes
Kashi Cranberry Tlc Snack Bar Clones
Kashi Cranberry Tlc Snack Bar Clones Ingredients: nuts, almonds cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt oats cranberries, dried, sweetened oat b...
Kashi Cranberry Tlc Snack Bar Clones
Ingredients:
nuts, almonds
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:
Grease a 9 x 13 baking pan with either canola oil or any bland vegetable based oil/grease.
Coarsley chop the almonds and place in a large bowl.
(I leave them whole because I am lazy) 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.
The easiest way to do this is to have two people, one drizzling the syrup while the other tosses the dry ingredients.
But, if you are by yourself, just be sure you are drizzling and mixing at the same time as best as you can.
If you dump it all into the bowl at once you will have a gloppy mess.
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.
These will store wrapped tightly for 3 months in the freezer or 4 days at room temperature.
Ingredients:
nuts, almonds
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:
Grease a 9 x 13 baking pan with either canola oil or any bland vegetable based oil/grease.
Coarsley chop the almonds and place in a large bowl.
(I leave them whole because I am lazy) 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.
The easiest way to do this is to have two people, one drizzling the syrup while the other tosses the dry ingredients.
But, if you are by yourself, just be sure you are drizzling and mixing at the same time as best as you can.
If you dump it all into the bowl at once you will have a gloppy mess.
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.
These will store wrapped tightly for 3 months in the freezer or 4 days at room temperature.