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Old 01-24-2006, 10:27 AM   #1
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Crunchy Granola Bars

My dh wanted something "crunchy" for breakie..so I made this up..: They
are very tasty..and you can add anything you want in them..play around with the sweeteners..etc..I don't have a CCount, but will try to figure it out
later..

Crunchy Granola Bars

1/2 cup of flaxseeds
1/2 cup of flaxseed meal
3/4 cup of oatmeal..use the steel-cut if you can
1 1/2 cups of almond flour
1 tsp. baking powder
2 Tbs. cinnamon
1/2 cup of Splenda (to taste)
1/4 cup of Poly-D (optional)
1/2 tsp. of salt
1/4 cup of chopped almonds or pecans, etc..
1 tiny box of raisins (optional)
1/2 stick of butter, softened
CC milk or cream (1/4 cup or so)

Preheat oven to 350

Mix all the dry ingredients together in a bowl. Then cream in the butter until
evenly dispersed..Now, pour in the milk slowly..until it is about the consistency of a slightly wet cookie dough..(not really stiff).

Grease a 9 x 9 pan and pat the dough in the pan..Bake 30 minutes until
slightly brown on the top/edges..

If you like to have these crunchier, then cut up the bars and place them
on a cookie sheet at 300 degrees for 30 minutes until they are crunchy on
the outside..Then remove and cool..

My dh went crazy for them.. They would be a healthy alternative for
kids, too..

Makes about 12..
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Old 01-24-2006, 10:57 AM   #2
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Ooo, these sound good!

I bought some unsweetened dried strawberries and some blueberries too - think I'll try with those instead of raisins.

Thanks, Carolyn, sometimes I miss a crunchy slightly sweet snack.

Wondering too, if you couldn't bake this on a baking sheet in a thin layer, then break it up into small clumps and bake a little more for a granola cereal??

Char
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Old 01-24-2006, 11:07 AM   #3
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Sounds good!

I ran it through Mastercook... for the recipe as shown, using old-fashioned rolled oats, 1/8 cup of raisins, chopped almonds, and heavy cream:

Per Serving (12 servings): 252 Calories; 20g Fat (62.5% calories from fat); 8g Protein; 18g Carbohydrate; 9g Dietary Fiber; 17mg Cholesterol; 175mg Sodium.

No raisins:
Per Serving (12 servings): 248 Calories; 20g Fat (63.6% calories from fat); 8g Protein; 17g Carbohydrate; 9g Dietary Fiber; 17mg Cholesterol; 175mg Sodium.

Liquid Splenda, no raisins:
Per Serving (12 servings): 244 Calories; 20g Fat (64.5% calories from fat); 8g Protein; 16g Carbohydrate; 9g Dietary Fiber; 17mg Cholesterol; 176mg Sodium.

Carb Countdown 2% instead of cream:
Per Serving (12 servings): 237 Calories; 18g Fat (60.2% calories from fat); 9g Protein; 18g Carbohydrate; 9g Dietary Fiber; 11mg Cholesterol; 178mg Sodium.
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Old 01-24-2006, 11:51 AM   #4
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MMMM I'm going to try this with coconut oil and coconut in the mix
Thanks
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Old 01-24-2006, 12:03 PM   #5
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Gotta ask, can you find a way to up the protein?

I don't mind the 7 net carbs (with liquid Splenda) but my Protein Needs are higher. . .what about TVP, even though it's an evil soy product?

Just wondering.

And yes, Charski, the granola idea seems like it might work.

Keep it up. . .while I sweat out losing the last 16.5 lbs. . .gotta have willpower these days. . .

I think I can I know I can!

I seem to talk on this board to people on Maintence!!! No wonder I have maintained not lost for a LONG while!

But I love the cooking and the eating. . .which came first, the cooking or the eating. . .age old question.
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Old 01-24-2006, 12:27 PM   #6
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I just popped these in the oven. So easy and they smell yummy. of course I played around a bit. Left out raisins as I want to make these crunchy, used vanilla DaVinci, SweetOne and some sf honey along with the Splenda and polyd. Coconut oil replaced butter and added some shredded coconut
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Old 01-24-2006, 01:13 PM   #7
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Mag, how about adding some protein powder, like Vanilla Whey or something, in place of some of the almond meal maybe? That would up the protein content considerably while not increasing the carbs by much....

Designer Whey has some great flavors now - chocolate/caramel/peanut, praline, French vanilla.....

Char
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Old 01-24-2006, 04:12 PM   #8
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Yes, you could do the Protein Powder..good idea..but I would definitely UP the fat..as you won't have as much almond flour in it..

Wow..on the carbs, but then they are healthy ones...nuts/oatmeal/flaxseed meal..

And, better than a chocolate chip cookie..LOL
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Old 01-24-2006, 04:44 PM   #9
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How about using oat BRAN instead of oats? It's less carbs as I recall.....
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Old 01-24-2006, 06:39 PM   #10
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I liked the texture of the oatmeal...makes it crunchy..
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Old 02-02-2006, 05:46 PM   #11
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CarolynF., those do look good! And like Mag, I would like to up the protein as well.

I wonder if you could delete the 1/2 cup flax SEEDS (not the flax meal)--do you think you'd still need to up the fat as well?

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Old 02-03-2006, 09:41 AM   #12
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Hi..

Last time I made these..I used total flaxseed meal..and didn't do the seeds..and I put some cashew butter in them..It's a recipe that you can definitely tweak..but they are very good and very healthy..
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Old 02-03-2006, 01:40 PM   #13
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Carolyn, you are definitely a creative baker/cook, something I envy!

When you used only the flax meal, did you use one whole cup or just half a cup? (I have to do my tweaking in advance )

Thanks much
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Old 02-03-2006, 01:44 PM   #14
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When I did the total flaxseed meal, I used a whole cup of the meal..It is lower in carbs and gives us lots of fiber, so I think it is an important part of the recipe..
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Old 02-07-2006, 07:22 PM   #15
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bump
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Old 02-07-2006, 08:02 PM   #16
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Good stuff

Quote:
Originally Posted by CarolynF
When I did the total flaxseed meal, I used a whole cup of the meal..It is lower in carbs and gives us lots of fiber, so I think it is an important part of the recipe..
Thanks for the info, Carolyn. I'm a strickly cook-by-the-recipe person, so much appreciate it (my mom never let me play in the kitchen when I was little!) My creativity was stifled!

No, I think it sounds better in a health-regard, with flax meal instead of seeds, as I don't think you're body can utilize the seeds....anyway, thanks much and keep inspiring us less-creative!

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Old 02-08-2006, 08:24 AM   #17
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Thanks Carolyn- these sound fabulous!!!! I can't wait to try!

Datahamster- you are RIGHT! The body doesn't use the whole flax seed, like it can flax meal. Freshly ground flax meal is the BEST because flax can lose it's amazing properities faster when ground and sat on a shelf for long periods of time.
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Old 02-08-2006, 09:59 AM   #18
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These are really good! But I wouldn't recommend eating most of a pan by yourself. I was in serious gastric distress for about 2 days!
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Old 02-09-2006, 07:39 PM   #19
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Carolyn, as always, this is a great recipe!! Thank you!! I tweeked a little and added 2 tbls. SF honey, 1 tsp.vanilla, and 1/2 cup pumpkin seeds instead of the flax seeds and a little less milk. OMG, these are TOO good! I had to put them away, or I would be in LOTS of trouble!

Great recipe and very easy too.
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Old 02-10-2006, 08:36 AM   #20
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One more thing: These are great crumbled up in yogurt!!

Thanks again, CarolynF

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Old 02-10-2006, 10:19 AM   #21
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Quote:
Originally Posted by beeb
Carolyn, as always, this is a great recipe!! Thank you!! I tweeked a little and added 2 tbls. SF honey, 1 tsp.vanilla, and 1/2 cup pumpkin seeds instead of the flax seeds and a little less milk. OMG, these are TOO good! I had to put them away, or I would be in LOTS of trouble!

Great recipe and very easy too.

Did you do this instead of splenda or in addition?
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Old 02-10-2006, 11:36 AM   #22
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Linda..Thanks..DH has been eating one for breakie and taking one for lunch..this week I had more flaxseed meal in them, but these are fool proof..I think..and I just cut them
in the pan..without crunching them in the oven..I think we could add lots of different kinds of nuts..and glue them together with the flaxseed meal..LOL..
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Old 02-11-2006, 10:17 AM   #23
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I use the honey but cut the splenda down some. I just took the original recipe and eye-balled it. Tasted until it tasted right for me, and there you go!

Like Carolyn said, this is a great recipe just like it is or even when you fool around with it.

Carolyn, you are a get chef, thanks again!
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Old 02-11-2006, 10:52 AM   #24
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These sound delicious! I have really missed granola since started LC a few years ago. Can't wait to try them. Thank you Carolyn!
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Old 02-11-2006, 04:17 PM   #25
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Carolyn, thank you so much for this recipe, I just made a batch of them,, yum yyum, I left out 1/2 c of almond flour and replaced it with 1/2 c vanilla protein powder, they are great. How long would these keep? I really wish I would of waited to m ake them as we are leaving for Puerto Rico in a week and I would love to take these with m e to eat on the plane when I get hungry,, do you think they would be ok for a week,, can you freeze them?? I dont know if I will get time to make another batch this week.
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Old 02-11-2006, 07:28 PM   #26
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Hi..

What I do is to wrap each one up in foil..and put them in a baggie..in the fridge..especially with the flaxseed meal..I would definitely wrap them and put them in the freezer..then take them out the night before to thaw..Foil works very well and will "catch" the crumbs..

Glad you like them..and protein powder is a good idea..might try that this week..
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Old 02-11-2006, 08:53 PM   #27
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Carolyn !!!

You've created a fun and yummy Goodie here... the Recipe is totally versatile and exceptionally forgiving...

....to prove the "forgiving" part, I did not measure any ingredients; just dumped "guess-timates" all together, stirred, and spread the batter thin on Parchment-lined cookie sheet. (filled the whole sheet, about 1/3" thick)

I wanted extra-thin so there'd be no soft middle...just *crunch* all the way thru.

Some changes: NO baking powder, salt, Splenda or raisins..
Added in about 1/4 cup Gluten, sf Coconut plus coconut oil with the butter...some LC choc chunks... Vanilla whey...added a little Vanilla extract in the cream also...oh, some crunchy LC cereal...
Sweeteners were (to taste) DiabetiSweet Brown, Erythritol, Stevia, Coconut Davinci...
Oh, yeah...hazelnuts...LOL, can't remember what else, I was just having fun ..

(the kitchen sink thankfully is still where it belongs, obviously I missed adding in that!)

Anyway, THANKS for this recipe!

Here's a pic; pieces are approx 2 1/2" X 2 1/2" on a saucer...



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Last edited by shawneesioux; 02-11-2006 at 08:55 PM..
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Old 02-11-2006, 09:15 PM   #28
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YEEEEUMMMM, Shawnee! Those look great. Bet they're tasty with a cuppa Joe!
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Old 02-12-2006, 01:25 AM   #29
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That pic looks really yummy, Shawnee. And I admire your culinary courage!
It's definitely a very versatile recipe, Carolyn scores again! Thanks, everyone.
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Old 02-12-2006, 07:25 AM   #30
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Hi Shawnee: Wow..I think I will try the crunchy ones for dh this afternoon..Now, I think I will use a jelly roll pan with sides..Is that what you used? and of course parchment paper..I have the coconut, too..I think it's great to make our own healthy
bars..don't you? Multiply each one by .75 cents to $1.00 and we have great savings..
no kidding..

Thanks, Linda and Data for your kind words..we are all in this together..
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