Monday, June 9, 2008

Good Bars

Hello Internets,

I needed a bar that I could stand to eat, so I made one. I set out to make something deceptively sweet, crunchy, and chewy. This is the basic bar, with more flavors to come as I do more trips. Simple sugars come from evaporate cane juice, agave nectar, and a local honey made from bees pollinating blackberry shrubs. Oats, rice, amaranth, and millet add complex carbohydrates, and some protein. Butter, seeds, and nuts add fat and texture.

FWIW, these bars are 4.8Cal/g.

The full recipe should appear in the list on the right soon, enjoy the picture show.

INGREDIENTS

  • 170g Evaporated organic can juice (~1cup)
  • 185g Peanut Butter (~2/3 cup) (12f:8p:5c)/32g (200Cal/32g)
  • 120g agave nectar (1/4 cup) (360Cal)
  • 115g butter (1/2 cup)
  • 10g vanilla (2tsp)
  • 270g rolled oats (3 cups) (140cal/39g)
  • 71g oat flour (1/2 cup) )140cal/39g)
  • 80g sunflower kernels (1/2 cup)
  • 30g sesame seeds (1/4 cup)
  • 15g amaranth, toasted/puffed (1/4 cup) 374cal/100g
  • 35g millet (1/4cup) 119cal/100g
  • 80g corn syrup (1/4 cup) (120cal/30g)
  • 116g blackberry honey (honey from black berry plants, not fruit honey combo) (1/4cup) (60cal/20g)
  • 50g crisped rice (120cal/30g) (four or five hand fulls)
  • 30g hemp seeds ( 174cal/30g) (a couple of plam fulls)
  • 88g peanuts (802cal/144g) ( about 1/5 lb)



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Crunchy Peanut butter, agave nectar, honey, vanilla evaporated cane juice,
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some butter
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mix the butter, PB, and sugars
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puff the amaranth and millet, separately, over fairly high dry heat
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add the puffed millet and amaranth, oats, oat flour, sesame seeds, hemp seeds, sunflower seeds, and peanuts. Mix it up
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pack into baking sheet, 3/8" thick
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bake 20 minutes @ 350F, and then dehydrate at 150-180F for 4-6 hours. Cut into 100g bars.

Thanks for reading, Electrolyte gels and Trinity Alps trip report coming soon.

Cheers,

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