| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
c |
Old-fashioned oats |
| 2 |
c |
Grapenuts cereal |
| 2 |
c |
Crisped rice cereal |
| 1 |
c |
Raisins |
| 1 |
c |
Cut up dried apples |
| 1/2 |
c |
Dried dates |
| 8 |
oz |
Apricot preserves |
| 2 |
oz |
Orange marmalade |
| 2/3 |
c |
Brown rice syrup, warmed |
| 3/4 |
c |
Apple juice (I go heavy on the concentrate) |
| 2 |
tb |
Vanilla |
| 2 |
ts |
Cinnamon |
| 1 1/2 |
ts |
Cardamom |
INSTRUCTIONS
I must admit upfront that the granola bars that I make originated from a
kitchen accident while making granola. Generally, the drying process must
be done at a lower temperature and the sticky-factor must be higher than in
regular granola. The recipe is as follows:
Feel free to use other types of preserves - just adjust your spices to
complement the changes.
Mix dry ingredients and stir together preserves, marmalade, syrup, juice
and spices. Add to dry ingredients and press into a cookie sheet (may need
two) lightly sprayed with vegetable cooking spray. Press hard to compress
well, I actually use a rolling pin to mash it down well. Bake at 250
degrees until hard, watch it carefully! If the sugar content is high
enough, it may brown. Turn the temperature down if necessary to dry it
before browning occurs. I have had it take 45 minutes. This is tried and
true in my oven, but I still watch it very closely. Posted to fatfree
digest V97 #025 by "susan.j.mcgee" <susan.j.mcgee@ArthurAndersen.com> on 97
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