 |
|
|
|
|
|
|
|
|
Per serving
Calories 135
protein 2.7g
total fat 6.5g
sat fat 2.8g
carbohydrate 19g
fibre 2.4g
sodium 60mg
cholesteral 13mg
|
| Homemade Chocolate Dipped Granola Bars
1 c. 5-grain or 7-grain cereal
2/3 c. whole wheat pastry flour
1/2 tsp. cinnamon
1/2 tsp. salt
1/8 tsp. baking powder
1/2 c. dark brown sugar
3/4 c. dried cranberries
1/2 c. toasted walnuts, coarsely chopped
1/4 c. toasted wheat germ
1 tbsp. candied ginger, finely chopped
1 egg
1/4 c. unsalted butter, melted
1/4 c. maple syrup
4 oz. bittersweet dark chocolate (optional)
Preheat the oven to 350°. Line a 9 inch square baking pan with foil that extends 2 inches over 2 opposite sides of the pan. Spray the foil sparingly with cooking spray.
In a large bowl, combine cereal, flour, cinnamon, salt and baking powder; mix well. Add brown sugar, dried cranberries, walnuts, wheat germ and candied ginger; mix well.
In a smaller bowl, combine egg, melted butter and maple syrup. Beat just to combine. Stir liquid ingredients into dry ingredients; mix well. Transfer to the prepared pan and smooth the top.
Bake until golden brown all over, about 30 minutes. Transfer to a rack to cool completely. Cut into 24 bars.
If using, melt the chocolate in a heat proof bowl over barely simmering water. Stir until smooth.
Dip each bar in the melted chocolate cover about 1/2 the bar. Transfer to a rack and let stand until the chocolate hardens. Store in an airtight container at room temperature for up to 1 week.
Back
|
|
|
|
|
Send To Friend
Print
