Breakfast, Brownies & Bars, Snacks

Homemade Power Bars

Have you seen the section at your local grocery store for Power Bars? It has grown, unbelievable the types, variety, and flavor combinations. Do you think some people are living on these things? I guess if you are on the go and need to refuel in a hurry it’s the perfect product. So, here is a natural and healthy version to make at home for probably half (if not more than half) the cost. Inspired by eatingwell.com.

I know, this totally strays from my normal posts. Never fear, something terribly indulgent will follow soon. ;o)

Homemade Power Bars

1 cup old fashioned oats
1/4 cup sliced almonds
1/4 cup sunflower seeds
1 Tbl flax seeds
1 Tbl sesame seeds
1 cup crisp rice cereal
1/4 cup raisins
1/4 cup golden raisin
1/4 cup dried cranberries
1/4 cup chopped dates
1/4 cup natural creamy peanut butter
1/4 cup raw sugar
1/4 cup honey
1/2 tsp vanilla
1/8 tsp salt

Preheat oven to 350°. Line a 9″x9″ pan with foil and spray with non stick spray.

Spread oats, almonds, sunflower seeds, flax seeds, and sesame seeds on baking sheet. Bake until oats are lightly toasted and nuts are fragrant, shaking pan halfway through, about 10 minutes total. Transfer to large bowl. Add rice cereal, raisins, golden raisins, dried cranberries, and dates; toss to combine.

Combine peanut butter, sugar, honey, vanilla and salt in small saucepan. Heat over medium-low, stirring frequently, until mixture bubbles lightly, 2 to 5 minutes.

Pour peanut butter mixture over dry ingredients and mix thoroughly. Transfer to prepared pan. Lightly coat your hand with cooking spray and press mixture down firmly to make even layer. Refrigerate until firm, about 30 minutes. Using foil, pull out of pan; cut into bars.

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Breads, Yeast Breads

Seed Bread

My family and others request this bread.  Loaded with five different seeds and cracked wheat.  I find most of these seeds in the bulk isle of most grocery stores.

1 cup cracked wheat
1 cup boiling water
1 cup warm water (110°)
1/4 cup sugar
2 pkgs (4½ tsp) dry yeast
2 cups wheat flour
2 eggs, beaten
2 Tbl salt
1/4 cup oil
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup poppy seeds
1/4 cup flax seeds
3½ cups white flour

Put cracked wheat in a bowl and pour boiling water over, let soak about 15 minutes.  In mixer (Kitchenaid or similar with bread hook), pour warm water, sprinkle sugar then yeast.  When yeast is foamy, stir in wheat flour, eggs, salt, and oil.  Combine all the seeds in a large bowl and set aside 1/4 cup to sprinkle over top of loaves.  In the large bowl with seeds, stir in presoaked cracked wheat and 1 cup of white flour.  Stir this seed mixture into yeast mixture in the mixer.  Mix in remaining 2½ cups white flour and knead.  Turn dough into oiled bowl, cover and let rise for 1 hour.  Divide dough in half and shape into 2 long loaves and place side by side on baking sheet.  Allow to rise about 30 minutes.  Preheat oven to 375°.  Bake loaves until almost done about 30 minutes. Brush with water or egg white and sprinkle with reserved seeds, continue baking about 5-10 minutes longer.  When the loaves are done, they will make a hollow sound when tapped.  Cool on rack before slicing.