Description
Lower Glycemic trail bars.
Ingredients
| 1 1⁄2 | c | whole rolled oats |
| 1 | c | whole wheat pastry flour |
| 3⁄4 | c | slivered almonds |
| 3⁄4 | c | dried fruit |
| 1 | c | dried coconut |
| 1⁄2 | t | salt |
| 1 | t | ground cinnamon |
| 2 | T | stevia (equivalent to 1 cup sugar) |
| 4 | T | butter, softened |
| 2 | egg whites | |
| 3⁄4 | c | almond butter |
| 1 | t | pure vanilla extract |
| 1 | c | raw amaranth, cooked and cooled (see below) |
Notes: You can find Stevia in Trader Joe’s as well and is very affordable that way!
For the dried fruit, Dogpatch used golden raisins but according to them dried apricots are lower in sugar. Use what you like as usual.
Amaranth can be found in natural grocery stores.
Instructions
Note: Cook amaranth in 2 cups water for 20 to 25 minutes, stirring occasionally towards the end to prevent sticking. Let cool and then proceed.
Preheat oven to 350*. Oil lightly or spray with cooking spray a 9×13 or 10×15 pan and then line with parchment paper.
Mix dry ingredients together. Mix wet ingredients separately. Add wet to dry and mix. Press mixture evenly into baking pan, making sure to pack it tightly. Use a spatula dipped in water for this.
Bake 25 to 30 minutes or until edges are golden.
If your pan is a low, jelly-roll type pan, you can invert it fairly soon after removing from oven. If it’s a deeper pan, you’ll want to wait until it’s cooled completely, to avoid breakage.
~With homemade items try to eat your product within 3-4 days of baking it. Most homemade items can be frozen safely in advance (cut into individual portions, wrap, and store in large freezer bags.). Most frozen items are good for 1-2 months in a freezer.
Courtesy of trailcooking.com
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