1/2 cup brown sugar, firmly packed
1/2 cup salad oil
1/2 cup honey
1 cup crisp cereal
1/2 cup wheat germ
1/2 cup flaked coconut
1/2 cup finely chopped almonds
1/4 cup sesame seeds
1/4 cup sunflower seeds
1 cup california dried figs - (finely cho, pped)
Directions
In a small saucepan, combine brown sugar, oil and honey. Bring to a
boil over medium heat; simmer about two minutes. Preheat oven to 325
F. In a large mixing bowl, combine all remaining ingredients, except
figs, stirring with a spoon or with mixer dough hook. Stir in sugar
mixture until well blended. Add figs. Press mixture firmly into an
ungreased 9 x 13 inch baking pan. Bake 20-25 minutes until toasty
brown. Cool. Cut into narrow bars.
Each bar contains about: Calories 184, Fat 8.86G, Sodium 20.5MG,
Cholesterol 0MG, Protein 3.67G, Carbohydrates 24.9G, Fiber 3.15G
Source: Fabulous Figs The Fitness Fruit Reprinted with the permission
of The California Fig Advisory Board Electronic format courtesy of
Karen Mintzias
Servings: 24 bars
Chewy Fig Granola Bars Recipe brought to you by Recipe Ideas
Categories: Cookie; Granola
The History of Recipes
Experts have proved the existence of recipes way back into distant history, in fact as far into history as the ancient Egyptians, and maybe further still. Having said that, in the main part, these old cook books were just basic pictorial instructions for meal preparation.
In fact, the most ancient recipe in existence, according to food historians is a collection of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a few documents which described recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of his times made use of a wide range of aromatic flavours, including some familiar names for example basil, fennel and asafoetida. Over the next few centuries, the upper-class families of the West competed to serve the most extravagent meals, and as a consequence, the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes of the day. By the arrival of the twentieth century, cookery publications were highly popular mostly as a result of more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Chewy Fig Granola Bars recipe.
