I'd really LOVE the recipe for these, if you don't mind sharing.
Mama to: Kaleb 9/12/2005 * Adeline 7/02/08 (born at home!) & 'Dot' EDD 12/23/2010
Me! I LOVE these. They are not crunchy, but they are not like the usual "chewy" granola bars, either. More like a very solid and dense healthy cookie. Kind of. I store them in the refrigerator, but they freeze quite well, too. They are sturdy enough to toss into my purse once I put them in a baggy, but I like the protein content; about 7 grams per bar, and quite low in sugar!
2 c. oats
1/2 c. chopped, each of 5 different types of nuts (or a mix so that you get 2.5 cups of nuts/seeds. I like to use cashews, almonds, pumpkin seeds, pecans, and sunflower seeds, but I'm sure macadamia nuts, peanuts, walnuts, etc. would be great, too)
1/4 c. whole flax seeds
1 t. cinnamon
1/4 c. oil (I use melted coconut oil)
1/4 c. honey or real maple syrup (if you use syrup and oil, these are vegan)
1/2 c. peanut butter (the real stuff, not Skippy)
2 t. vanilla
1 c. water
1 1/2 - 2 c. whole wheat flour
1 c. chocolate chips or craisins, optional (use Ghiradelli Semi Sweet choc. chips if still want them to be vegan)
Preheat oven to 300. Mix oats, nuts, seeds, and cinnamon together. Spread on a jelly roll pan. Toast for 20 minutes, stirring occassionally.
In a large bowl, combine oil, honey or syrup, peanut butter (it helps if you soften it first), vanilla, water, and 11/2 c. flour. Stir in oat-nut mixture until a very stiff dough forms, adding up to another 1/2 c. flour if needed.
Coat jelly roll pan with oil. Pat and flatten mixture into pan. Bake at 300 for 15 - 20 minutes, until golden brown. Cut into 24 bars but leave in pan. When completely cool, re cut, and store.
PM me about low supply; insufficient glandular tissue; posterior tongue tie; lip tie
Thank you so much for posting this, I'm printing this now and whipping some up. Yum!
Baby #6: 20****25****30****35**** - EDD December 17, 2010