Ingredients
1 1/2 cup rolled oats
1/4 cup oat bran
1/4 cup finely chopped almonds
1/2 tsp ground cinnamon
2 tbsp vegetable oil plus
1 tsp vegetable oil
1/3 cup honey
1/2 tsp vanilla extract
1/4 tsp almond extract
Directions
Preheat oven to 350 F. Spray a baking sheet with non-stick spray.
Combine dry ingredients in a large bowl. Combine remaining
ingredients and add to dry mixture. Mix until all ingredients are
moistened.
Press mixture into a rectangular shape 7 inches wide and nine inches
long. (Wet hands or use one hand and a damp spoon.)
Bake about 12 minutes. Remove from oven and cut into 16 bars using a
sharp knife. Separate bars slightly and return to oven for 3 to 5
minutes more. The browner the bottom of the bars, the crisper they
will be when cool.
The edges will crumble slightly when cut - set aside for a snack.
Remove to a wire rack to cool.
1 bar = 86 calories, 2 grams protein, 4 grams fat, 12 grams
carbohydrate, 1 mg sodium, 0 cholesterol, 1 gram fiber. One starch
exchange = 15 grams carbohydrate, 3 grams protein, 80 calories One
fat exchange = 5 grams fat, 45 calories
Adapted from Oat Cuisine Shared by Elizabeth Rodier Feb 94
Servings: 16 servings
Almond Granola Bars Recipe brought to you by Recipe Ideas
Categories: Cookie; Granola; Nut
The History of Recipes
Food historians have proved the existance of recipes back into distant history, in truth as far into history as the Egypt of the Pharoahs, and possibly even further. In practice though, sadly, these early cook books were just basic hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians is a series of tablets in ancient Sumerian describing the making 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`. Progressing into Roman times 25BC a roman called Apicius compiled a few documents detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into starters, entrees and afters, a style of dining still practiced today. Aspicius also tells us how the cooks of Roman times were skilled in the use of many aromatic flavors, including a few you will know for example thyme, rue and dill. Continuing our culinary historical journey, there were two recipe books which date from the 14th Century : one book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the spicy food that is popular today, but instead descriptions of the types of meals eaten by the rich and wealthy people of that time. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from Arab cuisine, including basil and rosemary. These new culinary innovations was responsible for a surge in cookery books, many of which are now in academic collections. When we get to the twentieth century, cookery publications are in great demand, mostly due to higher levels of literacy, more leisure time and having more money. The TV revolution brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Almond Granola Bars recipe.
