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Whole Wheat Energy Breakfast Bars Recipe- Homemade Cereal Bars and Energy Bars - Sugar-free Energy Bars Recipe
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- 1 cup bran flakes cereal
- 1/4 cup wheat bran
- 1/4 cup wheat germ
- 1 1/2 tsp grated orange peel
- 1/4 cup orange juice
- 1 cup mixed dried fruit, chopped
- 1 egg, beaten
- 1/4 cup vegetable oil
- 1/2 cup applesauce
- 1/2 cup honey
- 1/3 cup dry milk powder
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/4 tsp baking soda
Ingredients:
Michelles Vegan Granola Bars Recipe
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- Ingredients
- 1 cup quick-cooking oats
- 1 cup large-flake oats
- ¼ cup apple cider
- ¼ cup vegetable oil
- ¼ cup whole flax seeds
- ¼ cup sesame seeds
- ¼ cup chopped almonds
- ½ cup chopped, dried fruit
- ½ cup rice syrup, maple syrup or agave nectar
- Preheat oven to 350F.
- Combine all ingredients in a large bowl.
- Turn out and press into a baking pan.
- Bake 15 minutes and leave to cool completely on sheet before cutting and wrapping.

Blackberry bars - recipe on Forkd!
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- ½ cup butter, soft
- ½ cup light brown sugar
- 1 cup flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup rolled oats
- ¾ cup blackberry jam
Ingredients
Makes 24 servings
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Preparation
Heat the oven to 350 degrees. Butter a square pan (8 inches) or a round tart pan. Cream the butter and sugar together. Then mix in the rest of the ingredients, except the jam. With your fingers press 2 cups of the mixture into the bottom of the pan. Ensure an even spread. Using a spoon spread the jam on top of the crumble almost to the edge, then sprinkle the remaining crumb mixture over the top. Bake 35 to 40 minutes (until the oats on top turn golden brown) and cool on a rack.
Vegan Breakfast/Trail Bars Recipe
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Ingredients
2 medium sized bananas
3/4 cup molasses
1 tablespoon corn starch
1 teaspoon vanilla
1 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon cloves
generous handfuls of raisins, chopped walnuts, chopped pecans, sunflower seeds, chopped prunes, chopped almonds, or whatever else you may have at hand
3 cups quick oats
1/2 cup applesauce
1/4 cup water
BackCountryInfo.Net:Trail Bar Recipes
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Lemon-Poppy seed-Raisin
Bars (Poppy seed optional)2 cups raisins,
14oz can sweetened condensed milk
1 T lemon juice
½ T dried grated lemon peel
Heat & stir over low heat until bubbly. Remove & cool.
In separate bowl, mix
1 cup soft butter
1 ½ Cups brown sugar
1 ½ t vanilla
1 cup flour
½ t baking soda
1 ½ cups rolled oats
1 cup chopped walnuts
Spread most of butter mix in 13 x 9 pan. Top with raisin mix, then spread remaining
butter mix over top. Pour 1 can (12 oz) poppy seed pie filling over top and
spread out. Bake 350 for 30 minutes, reduce heat to 275 for 10-15 minutes, until
toothpick comes out clean.
Prep Time - 15 minutes, baking time about 45 minutes
Chef's Comments - these drew rave reviews! -
Dried Fruit Bars
1 ¼ cups instant oatmeal
1 cup banana chips, crumbled
½ cup dried apricots, diced
½ cup sweetened coconut
¼ cup dried papaya
1 ½ cups broken walnut pieces
1 cup white flour
½ cup white sugar
½ cup brown sugar
¼ t baking powder
½ t baking soda
½ t cinnamon
¼ t nutmeg
¼ cup light corn syrup
1 cup maple syrup
¼ cup canola oil.Mix all dry ingredients
in large bowl. In separate bowl, blend syrups & oil. Add dry mixture; pour into
9 x 13 pan treated with nonstick spray. Bake at 350 about 30 minutes. - 1 more annotations...
Chewy Walnut Trail Bars | Recipes | Eat Well | Best Health
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Ingredients
3 cups (750 mL) old-fashioned rolled oats
1/3 cup (75 mL) packed light brown sugar
1/4 cup (50 mL) all-purpose unbleached flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) cinnamon
1 1/2 cups (375 mL) coarsely chopped walnuts
1/2 cup (125 mL) dried cherries or cranberries
1/2 cup (125 mL) chocolate chips
1/2 cup (125 mL) pumpkin seeds
1/2 cup (125 mL) shredded coconut
1/4 cup (60 mL) sesame seeds
1/2 cup (125 mL) dried apricots
1/2 cup (125 mL) butter, cut into small pieces
1/2 cup (125 mL) honey
Recette - Flan de polenta à la ricotta, courgettes
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INGREDIENTS 
PREPARATION 
Pour 6 personne(s)
- 2 courgettes moyennes
- 5 ou 6 feuilles de basilic
- 100 gr de polenta
- 500 ml de bouillon de légumes*
- 2 oeufs
- 100 gr de ricotta
- 1 c à s d'huile d'olive
- 1 bûche de chèvre (ou autre si vous préféré)
- Parmesan pour saupoudrer
*pour les quantités de liquide, se référer aux indications du fabricant. Remplacer simplement la quantité d'eau par du bouillon.
Préchauffer le four T6 (180°C)
Laver les courgettes. Les râper avec la grille à gros trous. Les faire revenir quelques minutes à feu vif dans un peu d'huile d'olive. Dés qu'elles sont dorées, les retirer du feu. Saler, poivrer et ajouter le basilic ciselé.
Faire chauffer le bouillon de légumes. Lorsqu'il bout, baisser le feu et ajouter la polenta. Tourner sans arrêt le temps que le mélange épaississe. Ne pas la cuire complètement, juste épaissir, elle finira sa cuisson dans le four.
Retirer la polenta du feu. Ajouter la ricotta. Mélanger puis ajouter les oeufs. Bien mélanger puis ajouter les courgettes et 1 c à s d'huile d'olive.
Beurrer des ramequins. Remplir les ramequins à environ ¼ de leur hauteur avec la polenta. Déposer une rondelle de fromage de chèvre et terminer de remplir avec la polenta.
Enfourner et cuire 25 à 30 minutes.
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