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Soft and Chewy Granola Bars
Jun 19th, 2006

I've written here before about how it sometimes takes being exposed to a recipe more than once for me to get out the pots and pans and give it a whirl. This must work subliminally as well. As I was preparing to write this post I fired up my recipe database to add in the granola bar recipe I made this weekend, only to find that it was already in there. I'd pulled the recipe from Nava Atlas' blog a few months before I ended up making it from her cookbook.

I've been looking for a healthyish granola bar recipe for a while, as I like to include a homemade treat in Jay's school lunch from time to time. This recipe is for granola bars that are soft and chewy, featuring a not-too-sweet batter studded with crunchy granola, raisins, and chocolate chips. The bars are moistened using applesauce and just a tablespoon of oil, and sweetened with a touch of natural granulated sugar, Turbinado sugar in my case. I did make a few minor modifications, mainly because I didn't have any whole-wheat pastry flour. Neither did my neighborhood grocery store, so I substituted 2/3 all-purpose unbleached white flour and 1/3 white whole-wheat flour (whole-wheat flour ground from white wheat instead of red). I'll definitely try using all whole-wheat when I can get my hands on some pastry flour. I mixed the raisins with some dried sour cherries, and only added half of what was called for as I was also using the optional chocolate chips. A scant half cup of chocolate chips was enough for my kids to ooh and ahh and exclaim "chocolate!" as they joyfully munched away.

As I mentioned, I intended these bars for school lunches, but one batch only makes eight bars and ours were all consumed before the day was over. So last night after the kids were in bed I made up a double batch and threw some in the freezer. The recipe comes together in a flash, made even easier by the fact that I didn't have to stop in the middle to make anyone a peanut butter sandwich or referee a raging dispute over whose markers were whose.

I was especially glad to have these bars made up, as today was Ian's first day of 'summer camp', a half day put on by a neighborhood preschool, and his first exposure to any kind of school or childcare. This morning was a flurry of activity getting both boys dressed, fed, and out the door, both with a little homemade treat tucked into the bottom of their lunchbags. Ian excitedly reported to summer camp, greeted his teacher, and wanted to know if it was lunchtime yet. He was soothed with promises of crafts and an upcoming snack, but knowing Ian, I imagine he's counting the minutes until he can open his lunch and head straight for the chocolate.

As the recipe was printed on the author's site, In a Vegetarian Kitchen, I'll direct you to it there rather than reproducing it here on my blog, but do check it out, it's easy, healthy, and delicious.


Comments

For some reason I bought a large quantities of assorted mushrooms. I called up my lovely friend Kymm who suggested I make a tapenade. Not only is she lovely and a friend, but she has good ideas too! I made a tapenade with spanish olives, roasted red bell pepper and garlic, fresh basil, a touch of cayenne, a dash of oil, and of course the mushrooms. I broiled a couple of chicken breasts while I was broiling the pepper and garlic. I walked down to my local bakery and bought a loaf of some kind of spanish bread and we ate sandwiches. Really good sandwiches! It was particularly good timing because it was really too hot to cook this weekend.

I then got a craving for something tart so I made coleslaw with green apples and then made sandwiches on the same bread with chicken. I liked this too, but from time to time my taste has been questioned.

-posted by stephanie on Jun 20th, 2006
With such exquisite taste in friends, who would dare question your taste in general my dear Stephanie? A green apple slaw on a chicken sandwich sounds delicious. And I'm so glad the tapenade idea worked out. I think I might have to take my own advice in that area, as I have some cremini mushrooms tucked away at home that need to be dealt with, and Jim is an avowed mushroom hater. A lunchtime spread sounds ideal.

-posted by kymm on Jun 20th, 2006
© 2006, Kimberly Cooperrider | kymmco@excite.com