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rec.food.veg |
> I'd love to know what your recipe is for making your own power bars. They're so > I think I'll gobble up the last of the Lunas in the pantry and stick to Here is my current favorite. It doesn't have all the added nutrients, I take pitted dates, dried apricots, and raisins, and whiz them up in a If it's thick enough, it won't need much time in the oven or dehydrator I may have time to measure out ingredients later in the week (let me Karen wrote: I don't work with a recipe, but I kind of use Odwalla/Clif ingredient
> Thanks for you help. That's really interesting about Luna and Odwalla bars. I
> use to eat the Odwalla variety but switched to Lunas because they had fewer
> calories, more vitamins and more flavors.
> damn expensive in the stores.
> something else.
lists as my basic framework. You can add ingredients you like and leave
out stuff you hate or don't want.
but it also doesn't have any added sugar. Protein content depends on
what you add: more nuts, seeds, peanut butter, etc, will give it more
protein.
food processor. I add just enough soymilk (you can use juice if you want
it sweeter, but I think it's adequately sweetened with the dates and
raisins) to make it more spreadable -- about peanut butter consistency.
I then blend in some tahini or nut butter (peanut is fine, but cashew
and almond add a nice depth of flavor; I haven't tried a soynut butter
yet, but sure that would be fine if you want more soy). Then I add
crunch to it: cereal works fine, especially puffed brown rice, puffed
millet, etc; quick oats are very good in it as well. I also add small
chopped seeds like pumpkin, and just enough dried coconut to get that
flavor. Sometimes I remember to add a little soy protein powder, which
helps give it more body when "cooked."
(I dehydrate till it just holds together; you'll have to experiment in
the oven to find time-temp that works depending on your batter's
consistency).
know if you're interested in that, or just remember that your screw-ups
are still edible -- and usually quite tasty). Wish I could be of more
help to you, but I'm an ad hoc kind of guy in the kitchen.