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.
- 1 cup raisins
- 1⁄2 cup golden raisin
- 1⁄3 cup margarine
- 1⁄2 cup sugar
- 1 large egg
- 1 1⁄4 cups whole wheat flour
- 1⁄4 cup toasted wheat germ
- 1⁄2 cup blackstrap molasses
- 1 cup nonfat dry milk powder
- 1 cup sliced almonds
- 1 cup quick-cooking oats
- 1⁄2 cup nonfat milk
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- Preheat your oven at 350 degrees. Grease a 9 X 13 inch pan. Put aside.
- In a medium sized bowl, cream margarine, sugar, molasses and egg.
- Combine flour, dry milk, wheat germ, baking powder, baking soda, salt and ginger. Mix well.
- Chop raisins using a food processor. Put aside.
- Blend your flour mixture into your creamed mixture with the liquid milk.
- Stir in oats, raisins, and half the almonds. Mix well.
- Pour into your prepared pan and spread evenly. Sprinkle with remaining almonds.
- Bake for approximately 30 minutes.
- Cool in pan and cut into 1 X 4 inch bars, or about 24 pieces.
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!
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!