I modified a recipe I found online and we're gobbling it up. I felt the original had too much sweetener in it; after all, carob powder is pretty sweet on its own. I also wanted a crunchier texture and felt that just plain oats was too boring/limiting for this type of snack. This is now a recipe that you can vary each time you make it, and is an inexpensive way to make homemade granola bars. The Bug is proudly saying "I made it", and it's true, she helped measure out and add the ingredients when the pot was no longer on the stove.
Rich Carob Bars
- 1/3 cup milk
- 1/2 cup honey
- 1/2 cup carob powder
- 1/2 cup butter
- 1 teaspoon vanilla
- 1/2 cup peanut butter, or almond or cashew
- 1 1/2 cup quick-cooking oats
- 1 1/2 cup your favourite low-sugar crunchy cereal (Bran nuts, Fibre 1), I used Kashi GO LEAN which is definitely not sweet (not the Crunch version)
1. In a saucepan over medium heat, add milk and butter until melted. Then add in carob powder and honey and whisk together with a fork. Bring this to a boil and let simmer for 5 minutes. It will resemble molasses.
1. In a saucepan over medium heat, add milk and butter until melted. Then add in carob powder and honey and whisk together with a fork. Bring this to a boil and let simmer for 5 minutes. It will resemble molasses.
2. Remove saucepan from heat, and add vanilla and the nut butter.
3. Now add in the dry ingredients and stir well to combine. Spread evenly into a greased 8 x 8 inch pan. Use a piece of parchment, foil or whatever you used to grease the pan to pat down the top your bars so that they are flat.
4. Chill and eat!
Most homemade granola-type bars need to be kept in the fridge because they don't contain the same stabilising and preserving agent that commercial bars do. Cut them into squares and store in the fridge in snack bags so they're easy to pop in your lunch, or your mouth.
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