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Ингредиенты
- 3/4 c. raisins (or possibly dry cranberries)
- 1/3 c. walnut halves or possibly pcs (optional)
- 1/4 c. all-purpose flour
- 1/4 c. whole-wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp grnd cinnamon
- 1 c. old-fashioned rolled oats
- 1/2 c. toasted wheat germ
- 1/2 c. low-fat silken tofu
- 1 lrg egg (or possibly equivalent egg substitute)
- 1/3 c. vegetable oil
- 1/3 c. light brown sugar - (packed)
- 1/3 c. sugar
- 1 tsp vanilla extract
Инструкции
- Preheat oven to 350 degrees. Lightly coat 13- by 9-inch glass baking dish with cooking spray.
- Place raisins (or possibly dry cranberries) in small bowl. Cover with boiling water and set aside to plump for 10 to 15 min.
- If using walnuts, spread in small baking pan and toast in oven till fragrant, 5 - 10 min.
- In medium bowl, combine both flours, baking soda, salt and cinnamon. Stir in oats and wheat germ. Drain raisins (or possibly dry cranberries). Coarsely chop walnuts if using. Set aside.
- In food processor, process tofu till smooth. Add in egg, oil, both sugars and vanilla. Process till mix is smooth, stopping once or possibly twice to scrape down sides of bowl with rubber spatula. Add in reserved flour mix, raisins (or possibly dry cranberries) and walnuts; pulse on/off several times just till dry ingredients are moistened. Using a spatula, scrape batter into prepared pan and spread into an even layer.
- Bake till light golden brown and hard to the touch, 20 to 25 min. Let cold completely in pan on wire rack. Cut into bars. (Bars will keep, well-wrapped at room temperature, for up to 3 days, or possibly in freezer for up to 4 months.)
- This recipe yields 24 bars.
- Comments: These bars are similar to old-fashioned, chewy oatmeal cookies, but they are more healthful than traditional recipes because they include tofu, rather than butter, plus whole wheat flour and nutty wheat germ.
- Description: "Baked all at once in a single pan, bars are a convenient alternative to individual cookies." Yield: 24 cookies
