I have been really convicted lately to put good food into the bodies of my growing children and my aging husband (ha ha) and me too. I have read labels. Do you even know what you are eating? Well if the first 5 ingredients of a product I cannot read, pronounce, or be given as a word in a spelling bee that I would spell correctly I don't buy it. Read your yogurt for example. Yeah. Not cool.
So of course, I am on a mission to recreate a granola bar that is both super yummy AND not too crunchy. There's nothing worse than using your back teeth to both bite and chew a granola bar. Kinda defeats the purpose. So the first thing I tried (last night) was to NOT toast the oatmeal that goes into the bar. I used steel cut oats, as always. NOT instant. Instant oatmeal is not as good for you. In the scope of things, probably better for you than a toaster strudel. So that's something.
So two problems I faced with not toasting the oatmeal: 1. the bars were softer but didn't stick together. 2. The bottoms were gooey. I only baked the bars for the recipe standard 20 minutes, but I think it needed possible 30. I read another recipe that has the baking temp lower and longer. It also uses less wet ingredients- 6 tbsp butter and 1/2 cup honey. But not by much..in comparison to my recipe that uses 2 tbsp honey, 2 tbsp molasses, 2 tbsp butter, and 2 tbsp oil and 4 tbsp apple juice. 12 tbsp in mine = 3/4 cup vs 10 tbsp in the other recipe.
I will keep working on it.
No comments:
Post a Comment