Most of these are similar, but maybe one will be just right.
Breakfast Bars
We make these for traveling to the cottage and for breakfast. Very kid
friendly.
1 1/4 cups old-fashioned rolled oats
1/4 cup raisins and or dairy free chocolate chips
1/3 cup dried apricots, finely chopped
1/4 cup dried papaya, finely chopped
1/4 cup dates, finely chopped
2 tablespoons slivered almonds
2 tablespoons sesame seeds
2 tablespoons honey or maple syrup
4 tablespoons smooth peanut butter
1 egg white or substitute
Lightly oil an 8 by 10 inch baking pan, and line with non-stick
parchment paper.
Put the oats in a large bowl. Add all dried fruit, nuts, and seeds. Mix
well.
Put the honey and peanut butter in a small saucepan and heat gently,
stirring occasionally with a wooden spoon until smooth. Pour into the
oat mixture and mix well.
Put the egg white in a small bowl and beat with a small wire whisk until
light and frothy. Add it to the oat mixture and mix with a wooden spoon
until the mixture sticks together. Spoon the mixture into the prepared
pan, then press it down with the back of the spoon, making the surface
as even as possible.
Bake in a preheated oven at 375 degrees for 15 to 20 minutes, or until
the top is golden and feels firm to the touch. Remove from oven and let
cool slightly in the pan before cutting into 14 bars. Let cool
completely before removing them from the pan. Store the bars in an
airtight container for up to 5 days. Makes 14 bars.
Recipe by Carol on Vegetarians Yahoo group
marsha tbay
Protein Bars Recipe
Recipe By :Alton Brown
Serving Size : 24 Preparation Time :0:00
Categories : Alton Brown Bars
Breakfast Grains And Beans
Amount Measure Ingredient -- Preparation Method
4 ounces soy protein powder -- approximately 1 cup
2 1/4 ounces oat bran -- approximately 1/2 cup
2 3/4 ounces whole-wheat flour -- approximately 1/2 cup
3/4 ounce wheat germ -- approximately 1/4 cup
1/2 teaspoon kosher salt
3 ounces raisins -- approximately 1/2 cup
2 1/2 ounces dried cherries -- approximately 1/2 cup
3 ounces dried blueberries -- approximately 1/2 cup
2 1/2 ounces dried apricots -- approximately 1/2 cup
1 package soft silken tofu -- (12.3-ounce)
1/2 cup unfiltered apple juice
4 ounces dark brown sugar -- approximately 1/2 cup packed
2 large whole eggs -- beaten
2/3 cup natural peanut butter
Canola oil -- for pan
Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.
Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.
In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.
Source: "Good Eats 2005/ Power Trip"
Yield: "24 2-inch bars"
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* Exported from MasterCook *
Granola Bars
Recipe By :Alton Brown
Serving Size : 16 Preparation Time :0:00
Categories : Alton Brown Bars
Breakfast Grains And Beans
Amount Measure Ingredient -- Preparation Method8 ounces old-fashioned rolled oats -- approximately 2 cups
1 1/2 ounces raw sunflower seeds -- approximately 1/2 cup
3 ounces sliced almonds -- approximately 1 cup
1 1/2 ounces wheat germ -- approximately 1/2 cup
6 ounces honey -- approximately 1/2 cup
1 3/4 ounces dark brown sugar -- approximately 1/4 cup packed
1 ounce unsalted butter -- plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit -- any combination of apricots, cherries or blueberries
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
Source: "Good Eats 2005/ Power Trip"
Yield: "16 2-inch bars"
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* Exported from MasterCook *
Brown Rice Crispy Bar
Recipe By :Alton Brown
Serving Size : 24 Preparation Time :0:00
Categories : Alton Brown Bars
Breakfast Grains And Beans
Amount Measure Ingredient -- Preparation Method3 ounces puffed brown rice -- approximately 6 cups
3 tablespoons flax seed oil -- plus extra for the pan
1 tablespoon orange blossom honey
7 ounces mini marshmallows -- approximately 4 cups
3 ounces toasted slivered almonds -- approximately 3/4 cup
1 1/2 ounces coarsely chopped dried cranberries -- approximately 1/3 cup
1 1/2 ounces coarsely chopped dried cherries -- approximately 1/3 cup
1 ounce dried blueberries -- approximately 1/3 cup
Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside. Preheat the oven to 425 degrees F.
Spread the brown puffed rice evenly on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture.
Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.
Source: "Good Eats 2005/Power Trip"
Yield: "24 2-inch bars"
dawn mo
http://www.finerkitchens.com/swap/forum1/45319_From_Alton_Brown__REC_Brown_Rice_Crispy_Bar_Granola_Bar_and_Protein_Bar
Breakfast Cookies
Makes 28 Cookies
2 cups old-fashioned oats
1 1/4 cups whole-wheat flour
1 cup all purpose flour
1 cup Grape-Nuts cereal
1/2 cup wheat germ
1/2 cup oat bran
2 tsp. baking soda
2 cups (4 sticks) unsalted butter, room temperature
2 large eggs
1 cup (packed) golden brown sugar
1/2 cup sugar
1 Tbs. vanilla extract
1 cup almonds (about 5 oz.), toasted, coarsely chopped
1 cup pitted dates (about 8 oz.), chopped
14 whole pitted dates, split lengthwise in half
Preheat oven to 350 degrees Fahrenheit. Mix oats, both flours, Grape-Nuts, wheat germ, oat bran and baking soda in large bowl to blend. Using electric mixer, beat butter in another bowl until creamy. Add eggs, both sugars, and vanilla; beat until smooth. Add cereal mixture; stir just until blended. Mix in almonds, raisins, and 1 cup chopped dates. (Can be prepared 1 week ahead. Cover and chill. Let soften at room temperature before continuing.)
Line 2 heavy large baking sheets with parchment paper. Using a 2-oz. ice cream scoop or 1/4-cup measure as aid, scoop dough onto prepared baking sheets, spacing mounds 2 inches apart. Using damp fingers, press cookies to 1/2-inch-thick rounds. Press 1 date half into center to each cookies.
Bake cookies 1 sheet at a time until brown on top, about 15 minutes. Let cookies stand on baking sheet 10 minutes before transferring to rack to cool. (Can be made 8 hours ahead. Let stand at room temperature.) Serve slightly warm or at room temperature.
--Bon Appetit, August 2004
nan
http://www.finerkitchens.com/swap/forum1/54118_Check_this_one
Breakfast Fruit Kabobs
Recipe By
ayle/BC
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Fruit
Amount Measure Ingredient -- Preparation Method1/2 cup plain yogurt
1 tsp. honey
1/4 tsp. freshly grated nutmeg
2 tsp. lime juice
1 lime -- thinly sliced
watermelon
cantaloupe
honeydew melon
pineapple
strawberries
seedless grapes
6 wooden skewers -- (6 to smileys/bigeyes.gif
Prepare fruit in balls or chunks and thread on skewers. Arrange on a platter. Combine yogurt, honey, nutmeg and lime juice. Drizzle over kabobs. Garnish with lime slices.
dawn mo
http://www.finerkitchens.com/swap/forum1/88124_Amanda_here_are_a_few_non-baking_recipes_that_use_plain_yogurt
Michael's Energy Bars Recipe courtesy Michael Chiarello
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 18 bars
User Rating:
1 cup quick-cooking oats
1/2 cup sliced almonds
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried apricots
1/3 cup unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup golden molasses
1 egg
1 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
1/2 cup nonfat dry milk
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Pinch gray salt
1/2 cup milk (2 percent is preferable)
1 tablespoon unsalted butter
Preheat oven to 300 degrees F.
Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F.
Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.
In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.
In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture.
Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars.
To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months.
cyn upstate ny
Nutrigrain bars- I took several recipes, combined them, then
had the recipe analyzed for nutrition content. I wrap each bar and keep in the frige. They seem to taste better after a few days and last quite a while. They're also good if you're on the run and grab something to eat in the car.
Nutrigrain Bars
Servings- 16
Calories 115
Fiber 2.5 grams
Fat 2.5 grams
Nutrition Grade A
3 cups quick cooking oats
1 1/2 tsp. cinnamon
1/2 cup dried cranberries
3/4 cup dried chopped apricots
1 cup apple butter
1/2 cup slivered toasted almonds
1 Tbsp. sugar
Directions:
Preheat oven to 350 F.
Line a 13x9x2 with non stick foil or parchment paper with edges extending about 2 inches.
Mix all ingredients, except apple butter, in large bowl. Blend in apple butter until everything is moistened with it. Spread in prepped 13x9x2 pan. Pat down so mixture is evenly spread. Sprinkle with sugar.
Bake 20 minutes.
Let cool on rack. Remove from pan when cool. Cut into 16 bars.
cyn upstate ny
http://www.finerkitchens.com/swap/forum1/55592_REC_Nutrigrain_bars-_I_took_several_recipes_combined_them_then
