Breakfast Bars
Breakfast Bars
2 cups organic rolled oats
1 cup whole wheat pastry flour or oat flour
1 tablespoon flax seeds
1 tablespoon sesame seed
1 teaspoon baking powder
1/2 teaspoon salt
1 cup dried cranberries (optional)
1 cup sunflower seeds
1 cup unsweetened coconut flakes
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
2 tablespoon fructose
1 1/2 cups low-fat vanilla soymilk or rice milk (I use 1% milk)
1/4 cup agave
1/4 cup canola oil
3/4 cup mango puree or applesauce
Topping
2 teaspoon fructose
2 teaspoon cinnamon
Preheat the oven to 350. Spray a 9 x 13 inch pan with oil. (Or use a cookie sheet for a thinner bar.) Place all the dry ingredients in a bowl. Using a wire whisk, combine the mixture well. Place all the wet ingredients in a large bowl and combine with a wire whisk. Add the dry ingredients to the wet ingredients and combine gently, using a rubber spatula. Transfer the mixture to the perpared pan and distribute evenly, gently patting the batter into place with the spatula. Combine the fructose and cinnamon and sprinkle over the batter. Bake for approximately 30 minutes or until golden brown and an inserted toothpick comes out clean. Cool, then cut into 12 bars. Wrap individually.
N .B. The original recipe is from a Deepak Chopra cookbook. I have adapted it to make it SB compatible although I am not sure about the cranberries.
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