Granola bars
Submitted by Debra on Sunday, 8 June 2008
No Comment
Originally publish Feb. 20, 2008, thehive.modbee.com
If you can find a commercial granola bar without a peanut contamination warning, you're a better searcher than I am. And even if I could, I'd probably continue to make my own, because it's not hard and because once you've had homemade, the rest tastes like saw dust.
This recipe is adapted from "The Kid-Friendly Food Allergy Cookbook" It's a pretty good book to have if you're dealing with multiple allergies or odd-ball issues, such as a garlic allergy, that force you to cook things no normal working parent would consider making from scratch.
Chewy granola bars
2. In a large pan, heat butter, sugars and syrup butter is melted
3. Stir in remaining ingredients.
4. Spread on the cookie sheet and press down, making sure the surface is smooth
5. Bake at 325 degrees for 30 minutes -- cut to 20 minutes if you use the jelly roll pan.
6. Cool for 20 minutes and cut into bars. Cut to 15 minutes if you use the jelly roll pan. Transfer to a rack and cool completely.
7. Store in an air-tight container.
The original recipe says to bake the bars on a 12x9 cookie sheet without the parchment. At first, I baked them in a 13x9 cake pan, but many always crumbled when I removed them. Finally, I hit on the jelly roll pan and parchment trick – just cut the bars in the jelly roll plan and use the parchment paper to slide the whole batch off the pan. It does make a crunchier bar, though.
Kid review: Little Guy loves them, and Big Guy finally has agreed to accept them
Mom review: Super easy to make. A little high in sugar but not bad nutritionally as far as treats go.
This recipe is wheat-free and can be gluten-free if you make sure the oatmeal isn't cross-contaminated.
If you can find a commercial granola bar without a peanut contamination warning, you're a better searcher than I am. And even if I could, I'd probably continue to make my own, because it's not hard and because once you've had homemade, the rest tastes like saw dust.
This recipe is adapted from "The Kid-Friendly Food Allergy Cookbook" It's a pretty good book to have if you're dealing with multiple allergies or odd-ball issues, such as a garlic allergy, that force you to cook things no normal working parent would consider making from scratch.
Chewy granola bars
- 1 c. butter
- ¾ c. brown sugar
- ½ c. sugar – I cut it to ¼ and might try to eliminate it.
- 2 tbl corn or maple syrup
- 4 c. oats or buckwheat flakes
- 1 c. coconut – I skip this because Big Guy thinks coconut is worms
- 1/3 c. chopped nuts – I skip this, too, because we don’t know if Big Guy is allergic
- 1 c. chocolate chips and/or dried fruit. I’ve been using just chocolate chips lately
2. In a large pan, heat butter, sugars and syrup butter is melted
3. Stir in remaining ingredients.
4. Spread on the cookie sheet and press down, making sure the surface is smooth
5. Bake at 325 degrees for 30 minutes -- cut to 20 minutes if you use the jelly roll pan.
6. Cool for 20 minutes and cut into bars. Cut to 15 minutes if you use the jelly roll pan. Transfer to a rack and cool completely.
7. Store in an air-tight container.
The original recipe says to bake the bars on a 12x9 cookie sheet without the parchment. At first, I baked them in a 13x9 cake pan, but many always crumbled when I removed them. Finally, I hit on the jelly roll pan and parchment trick – just cut the bars in the jelly roll plan and use the parchment paper to slide the whole batch off the pan. It does make a crunchier bar, though.
Kid review: Little Guy loves them, and Big Guy finally has agreed to accept them
Mom review: Super easy to make. A little high in sugar but not bad nutritionally as far as treats go.
This recipe is wheat-free and can be gluten-free if you make sure the oatmeal isn't cross-contaminated.
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