Food recipes
Big Sur Power Bar Recipe
Big Sur Power Bar Recipe Ingredients: shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) nuts, pecans nuts, almonds shortening confectionery, coconut (hydrogenated) and or palm kernel (...
Big Sur Power Bar Recipe
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
salt, table
beans, snap, green, raw
vanilla extract
Directions:
Preheat oven to 350 degrees.
Grease a baking pan with the coconut oil.
If you like thick power bars, opt for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan.
On a rimmed baking sheet toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden.
Toss once or twice along the way.
Mix the oats, toasted nuts, coconut, and the cereal, together in a large bowl and set aside.
Combine the rice syrup, sugar, salt, espresso, and vanilla in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes.
Pour the syrup over the oat mixture and stir until it is evenly incorporated.
Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
salt, table
beans, snap, green, raw
vanilla extract
Directions:
Preheat oven to 350 degrees.
Grease a baking pan with the coconut oil.
If you like thick power bars, opt for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan.
On a rimmed baking sheet toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden.
Toss once or twice along the way.
Mix the oats, toasted nuts, coconut, and the cereal, together in a large bowl and set aside.
Combine the rice syrup, sugar, salt, espresso, and vanilla in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes.
Pour the syrup over the oat mixture and stir until it is evenly incorporated.
Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.