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TF friendly granola bar recipe?

post #1 of 8
Thread Starter 

Does anyone have one? Before I discovered TF I was using this one: http://www.hillbillyhousewife.com/granolabars.htm  but I'm not sure what i need to change to make it TF. (well, using butter is obvious) Is oatmeal TF friendly? Ugh, I SO need to buy Nourishing Traditions...:lol

post #2 of 8

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post #3 of 8

Here is a good recipe for TF granola bars http://www.naturallyknockedup.com/2008/09/23/granola-bars/ 

post #4 of 8

Oatmeal should be soaked to be concidered a nurishing food.

post #5 of 8
Quote:
Originally Posted by ambersrose View Post

Oatmeal should be soaked to be concidered a nurishing food.



Subbing for recipe too!

 

We soak our oat meal for our breakfast but according to matks daiky apple, he says that oats still have all the phytic acid after 24 hours soaking.  Ugg. 

post #6 of 8

Okay, I'm new to TFs, so I don't know if this qualifies or not, but these are best granola bars I've made yet.  Even my picky hubby loved them :)

 

I didn't measure much, so these are guesstimates :)

5 cups almonds

2 cups peanut butter (or any nut butter)

1 cup melted butter (or coconut oil)

1.5 cups honey (or your fave liquid sweetener)

2 cups oatmeal (not soaked...it was an impulse recipe)

1.5 cups raisins (or any dried fruit)

3/4 mini choc. chips (optional)

 

Heat oven to 350*

Put the almonds in the food processor and process until the texture of coarse sand.  In a large bowl mix the almonds, pb, butter, and honey.  Add the oatmeal, raisins, and choc. chips and mix thoroughly.  Press into a 9x13" pan and bake for 30ish minutes or until the edges are golden brown.  Cool completely on wire rack.  You can cut and freeze these too :)

post #7 of 8

I think the tricky part is how to soak oats and then still get them to work in a granola bar.  The almonds would also need to be soaked or skinless or both to be TF, and it's hard to find TF chocolate chips.  They would need to be soy free.  I wonder if you could modify this to make a TF granola bar substitute.  Maybe add some extra maple syrup and/or nut butter?

post #8 of 8

It is my understanding that rolled oats are all heated during processing, which renders inactive the enzymes that would have decreased the phytates during soaking. So no point in soaking rolled oats. I have heard that while soaking oats it is good to include a grain that is high in phytase since they are naturally low in it, but I have not seen any research about whether that means it can do any good in the case of rolled oats. Of course if you have the ability to roll your own oats, you can sprout/soak them as the whole grain first then dehydrate and roll them, and you could then make granola or whatever with them as is. It's pretty easy to sprout & dehydrate, & if you do large batches then you need not go through the process very often.

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