ach strip crosswise into 8 bars. Serve cold or at room
uice of 3 lemons--the recipe I used wasn't more
he final instruction on the recipe I base mine on. However
Preheat oven to 325 degrees.
In a food processor, pulse the first 6 ingredients until finely chopped (it's ok if there are few coarsely chopped pieces).
Add the honey and sunflower and pulse until starting to combine.
Pour the mixture into a 9 x 9 inch pan, greased then line with parchment and press down into the pan until completely even.
Bake for 25 minutes.
Let the bars completely cool before cutting with a serrated knife into bars.
Serve.
wire rack. Cut into bars. Yields 16 large
Preheat oven to 325F.
Place all ingredients in a large mixing bowl. Mix with a wooden spoon to combine.
Spread mixture evenly in a 9x9\" baking dish. Bake for 25-30 minutes, or until golden around the edges.
Let cool and slice into 8 bars. Serve or refrigerate for later.
Preheat oven to 350 degrees Farenheit.
Place oats on a cookie sheet or other baking pan and place in oven to toast for 20 minutes stirring occasionally.
Stir all other ingredients together in a large bowl. When oats are done toasting, add them to the mixture stirring thoroughly.
Pour mixture into a greased 9x11 baking pan and press down evenly. (Tip: Wet your hands and you won't get as sticky.).
Place in oven and bake for 20 minutes.
Cut bars and lift from pan while still warm.
Preheat Oven to 325. Mix everything in a bowl with a spoon until a thick paste forms. Divide into eight parts; then shape into bars. Place on a lightly greased cookie sheet (organic coconut oil) and bake for 10 minutes. Yields approx 8 bars.
Wrap individually & store in fridge. They will keep for about 1 week. Remember, these aren't cookies -- they will be dense like a protein bar. But -- oh so much better tasting, less money & better for you than a store bought one. :).
or 20 minutes. Slice into bars.
Layer almonds, cashews, hazelnuts, walnuts, dates, dried cranberries, cashew butter, coconut, sea salt, and cinnamon, in that order, in a food processor or blender. Process on high speed until ingredients are broken down and mixture is sticky.
Line a 9x13-inch baking pan with parchment paper. Press mixture into the pan; refrigerate until set, 8 hours to overnight. Slice into 18 bars.
n a bowl. Then add raw almonds and peanuts and pulse
place raw cashews into bowl, fill with
il or margarine to keep bars from sticking.
Beat the
Spread roll mix in 9 x 13-inch pan.
Press dough against bottom.
Bake as directed for 10 minutes.
Allow to cool.
Mix cream cheese, mayonnaise and Ranch mix, spread onto cooled dough. Spread on various raw vegetables.
Press in a little.
Sprinkle on Cheddar.
Refrigerate 3 hours.
Cut into bars.
an and unwrap. Cut into bars of your preferred size. Store
nd drizzle on top of bars.
Let chocolate firm and
/2-cup-sized granola bars.
ool completely before removing cookie bars from pan. Peel away parchment
aking dish. Cut into 16 bars. Store in an airtight container
eed. If really green and raw, they will be soft, white