Good thing I had this for breakfast to get me going.
Lately I've been making my own granola bars, so that I could tailor them to my specific desires, increase the protein and cut down on the sugar. My mother used to make granola with oatmeal and wheat germ, and I found that quinoa flakes and flax meal make very good substitutes. These recipes still need a little tinkering, but I present them to you as a starting point.
In a small microwave safe bowl, or on the stove, heat the nut butter, agave and vanilla and stir until well mixed.
In a separate bowl mix all the dry ingredients well.
Pour agave nut butter mixture over the dry ingredients and stir until everything is well coated.
line a baking sheet or cake pan with wax paper. Press the granola mixtures into the pan using a wet spatula or a second sheet of wax paper on top. Place pan in freezer for several hours or over night.
Cut granola bars and keep refrigerated.
*Note: This batch came out a bit too moist. They were great straight from the freezer or fridge, but lacked structural integrity when they warmed up, they could probably work just as well with much less agave
Preheat oven to 250 F and line a baking pan with wax paper
In a microwave safe bowl, or pan on the stove, heat the agave, peanut butter and vanilla, stirring until well mixed.
In a separate bowl, mix the dry ingredients well.
Add the peanut butter mixture and egg whites, stirring until everything is well distributed.
Press into prepared pan.
Bake for about 30 min.
*Note: These were dry and fell apart easily, probably because I used to much protein powder.
Preheat oven to 250F and line a baking pan with wax paper.
In a large sauce pan with a cover heat a little oil on the stove. Puff the amaranth in small amounts in a manner similar to popping popcorn. Don't worry if it seems like some of it burns.
Collect puffed amaranth and other dry ingredients in a large bowl and mix well.
In a microwave safe bowl, or in a pan on the stove, heat the peanut butter, agave and vanilla, stirring until well mixed.
Add the peanut butter mixture and egg whites to the dry ingredients. Stir until well mixed.
Press into baking sheet and bake for 30 min.
*Note: these were the most satisfying in terms of being like a store bought granola bar, but, in my opinion, much healthier.
Raw Granola Bar
1/2 cup- Pumpkin seeds
1 cup- dried cherries
2 cup- quinoa flakes
2 cup- Mesa Sunrise or other GF cereal
1/4 cup- flax meal
1/2 cup- peanut butter (or other nut butter)
3/4 cup- agave syrup or honey
1 tsp- vanilla extract (GF)
Cinnamon
Sea Salt
6 tbsp- NutriBiotic protein powder (optional)
In a small microwave safe bowl, or on the stove, heat the nut butter, agave and vanilla and stir until well mixed.
In a separate bowl mix all the dry ingredients well.
Pour agave nut butter mixture over the dry ingredients and stir until everything is well coated.
line a baking sheet or cake pan with wax paper. Press the granola mixtures into the pan using a wet spatula or a second sheet of wax paper on top. Place pan in freezer for several hours or over night.
Cut granola bars and keep refrigerated.
*Note: This batch came out a bit too moist. They were great straight from the freezer or fridge, but lacked structural integrity when they warmed up, they could probably work just as well with much less agave
Baked Granola Bar
1 cup- pumpkin seeds
1 cup- dried cherries
1 cup- dried blueberries
2 cup- quinoa flakes
2 cup- Mesa Sunrise or other cereal
1/4 cup- flax meal
1/2 cup- peanut butter, or other nut butter
1/2 cup- agave syrup or honey
1 tsp- vanilla
10 tbsp- NutriBiotic protein powder
Cinnamon
Sea Salt
2- egg whites
Preheat oven to 250 F and line a baking pan with wax paper
In a microwave safe bowl, or pan on the stove, heat the agave, peanut butter and vanilla, stirring until well mixed.
In a separate bowl, mix the dry ingredients well.
Add the peanut butter mixture and egg whites, stirring until everything is well distributed.
Press into prepared pan.
Bake for about 30 min.
*Note: These were dry and fell apart easily, probably because I used to much protein powder.
Puffed Amaranth Bar
1 cup- amaranth
2 cup- quinoa flakes
1 cup- mixed nuts
2 cup- dried fruits
1/4 cup- flax meal
1/2 cup-peanut butter or other nut butter
1/2 cup- agave syrup
1 tsp- vanilla
Cinnamon
Sea Salt
4- egg whites
Preheat oven to 250F and line a baking pan with wax paper.
In a large sauce pan with a cover heat a little oil on the stove. Puff the amaranth in small amounts in a manner similar to popping popcorn. Don't worry if it seems like some of it burns.
Collect puffed amaranth and other dry ingredients in a large bowl and mix well.
In a microwave safe bowl, or in a pan on the stove, heat the peanut butter, agave and vanilla, stirring until well mixed.
Add the peanut butter mixture and egg whites to the dry ingredients. Stir until well mixed.
Press into baking sheet and bake for 30 min.
*Note: these were the most satisfying in terms of being like a store bought granola bar, but, in my opinion, much healthier.
1 comment:
Hi Vittoria.
I have seen that movie! I hope your job isn't 24/7 like hers was.
Your granola bars sound good. I can't have it but I bet it's good. Enjoy life makes some granola that I can have that basically has pumpkin seeds, sunflower seeds and dried fruit.. No nuts or flaxseeds.
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