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
Experts have tracked the existence of recipes way back into history, in fact as far into history as the early Egyptians, and potentially, even further back. Interesting though that maybe, generally, these old cook books were just basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Much later, in Roman times a roman called Apicius compiled a collection of scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were separated into appetizers, main meal and desserts, something we still use today. He also tells us how the ancient cooks used many different spices, including some that we all recognise such as thyme, rue and dill. Continuing our culinary historical journey, there were two interesting recipe books which were published in the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian curry that is familiar to us all today, but instead recipes for the types of food cooked for the upper classes of the time. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the Middle-East, including spices like parsley and basil. The introduction of these new foods and spices led to an explosion in books on cooking, most of which are kept safe in private libraries. When we get to the twentieth century, cookery publications are increasing in popularity mostly as a result of increased literacy, people having increased spare time and having more money. |
We hope you enjoy this Almond Granola Bars recipe.
