You are here

Member since June 2006
0
5

Yell's Chewy "Granola" Bars

What you need: 

3/4 cup Sucanat
1/4 cup fructose
1 cup vanilla soy yogurt
egg substitute for 2 eggs
2 tablespoons vegetable oil
2 tablespoons soy milk
2 teaspoons vanilla extract
1 cup whole-wheat flour
1/4 cup ground flaxseed
1/4 cup wheat germ
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 cups oats
1 cup bran flakes
2 dehydrated and sliced apples
1/2 cup raisins
1/4 cup chopped walnuts
1/4 cup vegan chocolate chips
1/4 cup peanut butter

What you do: 

I know it seems like a lot of ingredients, and as we all know: recipes can be tweaked! I say you should play around with it if you don't have everything it calls for!
Preheat the oven to 350 degrees Fahrenheit.
Mix all of the dry ingredients in a big bowl.
Mix all of the wet ingredients in another bowl.
Combine the two bowls. Mix well.
Spread mix into a greased or nonstick 9"x13" casserole dish.
Bake for 30-45 minutes. Cut into bars when cooled.
These make EXCELLENT "energy" bars. I love gobbling them up in the morning when I need a burst of energy before work!

Preparation Time: 
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

These were great! Everyone in my family enjoyed them.  Although there is certainly a lot of ingredients, they all come together really nicely and it is worth it to use them all.  Unfortunately I kind of messed up putting in the egg replacer so they didn't hold together very well, but they were still very yummy.

0 likes

These are delicious!  I make them for snacks at work every couple of weeks.  For the fructose, I use 1/2 agave and 1/2 maple syrup, which works great.  I also use apple sauce in place of soy yogurt.

Thanks for posting! :)

0 likes

this is absolutely delicious!! i tweaked the recipe by using barley malt extract & agave nectar as sweeteners; apple sauce instead of soy yogurt (as suggested above); rice milk; spelt flour; oat bran instead of the ground flaxseed & wheat germ; allspice in place of the nutmeg & ginger; rice millet cereal; shredded coconut; and almond butter instead of peanutbutter. they've turned out so yummy, and i'm looking forward to my breakfast tomorrow..!

0 likes

Would pudding be a good sub for yogurt?

Rarr I want to make these soo much, but soyogurt is very hard to come by.....and pudding is abundant...because I can make it...haha ;)

I've found using a thick unsweetened applesauce works well in place of soy yogurt in baked goods.

0 likes

Would pudding be a good sub for yogurt?

Rarr I want to make these soo much, but soyogurt is very hard to come by.....and pudding is abundant...because I can make it...haha ;)

You can make soygurt fairly easily as well.  The only fancy piece of equipment you need is a thermometer.  You just have to start with a fresh container of the commercial stuff and keep your cultures healthy after that.  You can also buy one of those bottles of acidophilus powder and keep it in the refrigerator, using a pinch or tsp as a starter.  That option is expensive, but convenient and once you learn to keep a culture healthy, you should almost never need to use it.  Bring a pot of soymilk (sweetened or unsweetened, your call) to about 200 degrees F.  It's better if you don't let it boil but shouldn't be the end of the world should it do so.  Put a lid on it and let cool to about 120-130 F.  Stir the starter culture in its container, then pour around in the pot, but don't stir the pot.  Put the pot in a warm place, insulate with towels, or do whatever you feel will keep it close to 110-120 F.  5-8 hours later you should have thick, gloppy soygurt.  Immediately set some aside in a sealed jar in the refrigerator for the next batch, and make the next batch within a week or two.  It takes some practice and error, but isn't that hard once you get a feel for it.  There are also yogurt making machines, but all they really do is keep things the right temperature.

It's not much work - mostly just time, and it scales nicely.  Making 20 quarts isn't much harder than just making it at all.

0 likes

Would pudding be a good sub for yogurt?

Rarr I want to make these soo much, but soyogurt is very hard to come by.....and pudding is abundant...because I can make it...haha ;)

0 likes

These had great flavor but were too cakey for us as we like crunchy.  I am going to modify next time leaving out the egg sub and the baking soda.  They are however very filling and satisfying. 

0 likes
Log in or register to post comments