Well, it's January and in my house we are all thinking we should eat better. Granola Energy Bars from Dorie Greenspan's Baking Chez Moi, are a perfect addition to our "snack" selection. I made these over the weekend and I followed the recipe except substituted the brown rice syrup for agave.
The flavor was very good. The texture was good, but my bars did not really stick together well. I will try the brown rice syrup to see if it makes a difference. To see the other versions at Tuesdays with Dorie, click here.
These look great, Gracie. I'm sure they are great crumbled over yogurt or just picked and enjoyed.
ReplyDeleteThey do make a perfect snack or tea time treat. Your bars look delicious chock full of all of those fruits.
ReplyDeleteAgave syrup! Despite a bit of crumbliness, it must make the bars so much healthier with a lower glycemic index!
ReplyDeleteI do wonder about agave, I think it's not quite a sticky. I used honey, after the first attempt with brown rice syrup made them super hard. Had to cut them with a knife and rolling pin. Never fear--I am using those for oatmeal, just cook it over the stove and they are working great for that. Even my second batch, baked at a lower temp they are pretty hard, but not as bad. Chocolate dipped is making them totally edible. ;) Yours look great!
ReplyDeleteI thought of using Agave, but decided on honey and brown sugar! They were really delish! Yours look lovely!
ReplyDeleteIt was a nice healthy recipe to start the year off. Some of the other members tried honey or maple syrup and seemed to have good results.
ReplyDeleteI like your pepita seeds, they are large! These bars are lovely, makes a wonderful snack indeed, anytime of the day!
ReplyDeleteI wonder how the other person who used Agave bars turned out? I can't remember who it was. I used honey and it worked well. Your bars look delicious!
ReplyDeleteYour bars look great!!
ReplyDeleteGracie, I agree, we should all start the new year eating better, however, these feel and taste too good to be called eating better. So delicious. Love your beautiful tea pot. Happy
ReplyDeleteNew Year.
I bet the agave tasted great but it is definitely a less sticky "glue". Maybe you could do a combo of the two? I made a second batch with maple syrup and added some eggs as a binder. Now I'm wondering if I could do that with the agave too.
ReplyDeleteOh, these granola bars look so much better than any you could ever buy! Hope to get baking with you all again soon!! It seems my Tuesdays are always booked :(
ReplyDeleteThey look good! I'm sure crumbled, it would taste great over yogurt or in a bowl with milk. I made these twice. First I used Lyle's Golden Syrup (which I preferred) and they were softer and sweeter, they did hold together. The second batch, I used the rice syrup which made them a lot firmer/crunchier, and less sweet - also used coconut oil in place of the butter.
ReplyDelete