Most granola bars from the store are really sweet, often covered in chocolate, just not appropriate for breakfast - or so says SO. To fix this, I'll make some bars using an Epicure recipe and
this Epicure "Perfect Petites" silicon baking mold. By the way, I don't sell or necessarily endorse Epicure or their products. We have a friend who likes to sell us this stuff, so we occasionally buy. Some of their spice blends are decent, and there are no preservatives and all that. Free range and grain fed. Anyhoo.
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| Epicure granola bars with home made apple pie spice |
First, the bad. These molds are really small. They are probably better suited to fancy little hors d'oeuvres than to granola bars - they hold around 2 Tb of volume. Then again, you could just eat two or three. OK that's not that bad. The good - the silicon mold is really easy to scrape the filling into, easy to pop the cooked bars out, and easy to clean.
The recipe I'm copying here so I don't lose it - it turns out to be a pretty basic recipe which not only is the perfect balance of dry/moist, but is infinitely adaptable. You could add pretty much any kind of nut or seed, different cereals, and different sweeteners.
Next Time: try different combos of seeds and nuts
Me: 8/10
SO: 8/10
SSO: n/a
