Total Time
Prep 10 mins
Cook 30 mins

I thought this recipe sounds like one I would like to try that would build muscle. I found it from Ellen's Kitchen put out by Eric Conrad.

Ingredients Nutrition


  1. Preheat your oven at 350 degrees. Grease a 9 X 13 inch pan. Put aside.
  2. In a medium sized bowl, cream margarine, sugar, molasses and egg.
  3. Combine flour, dry milk, wheat germ, baking powder, baking soda, salt and ginger. Mix well.
  4. Chop raisins using a food processor. Put aside.
  5. Blend your flour mixture into your creamed mixture with the liquid milk.
  6. Stir in oats, raisins, and half the almonds. Mix well.
  7. Pour into your prepared pan and spread evenly. Sprinkle with remaining almonds.
  8. Bake for approximately 30 minutes.
  9. Cool in pan and cut into 1 X 4 inch bars, or about 24 pieces.


Most Helpful

Made for PAC, Spring 2007 ~ It's my impression that these little goodies are meant to give a person a great energy boost & are a great treat when doing [or after doing] heavy exercise! Whatever else they are, they are definitely a great tasting snack bar & much better for the body than many of the store-bought bars out there! I'm definitely impressed with them & will keep this recipe on hand!

Sydney Mike May 01, 2007

Good bars, with great nutrional value, but more like dessert cookie bars than a breakfast or snack cookie, IMO. But here are the changes I (as usual )made: used 1/2 c sultana raisins and 1/2 c dried currants (for the 1 c raisins), 1/6 c applesauce and 1/6 c oil (for the 1/3 c oil), 2 egg whites for the egg (less fat, more protein!) chopped toasted walnuts instead of almonds and added 2 tsp cinnamon (I'm in a cinnamon mood, these days). I took the bars out of the oven after 20 minutes, which gave them a lovely texture IMO, fudgy, but not " raw tasting". BF also thought they were very good and liked the texture. Next time I'll reduce the white sugar to 1/4 c (or maybe leave it totally out), since I don't like my cookies very sweet. Thanks for posting!

Anne La Quebecoise February 12, 2006

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