Homemade Granola-Like Bars
Posted 09 January 2011 - 09:04 AM
Posted 09 January 2011 - 12:28 PM
i use nuts and seeds ground in a coffee grinder mixed with some sort of nut butter, honey/agave syrup, an egg, a splash of oil, and spices. Generally, I add in a bit of flour (buckwheat, corn, or rice) or quinoa flakes until I like the consistency. Go easy on the sugar. You want something that holds together, but that doesn't stick to your hands.
I usually press the dough into thin rounds, like crackers or cookies, between my palms. Bake at a low temp until lightly browned (325 F), then bake at 200 F or as low as your oven will go until as dehydrated as you like. I've also pressed the dough into the pan and baked the first time, removed, cut, and baked the second time. Sort of like biscotti.
2/2010 Malabsorption becomes dramatically noticable
3/2010 Negative IgA EMA; negative IgA TTG
4/2010 Negative biopsy
5/2010 Elimination diet; symptoms begin to resolve on gluten-free diet round two (10 days)
5/2010 Diagnosed gluten sensitive based on weakly positive repeat IgA & IgG TTGs and dietary response; decline capsule endoscopy.
Now, what to do about my cookbook in progress? Make it gluten-free?
Posted 09 January 2011 - 05:32 PM
Posted 09 January 2011 - 09:46 PM
Posted 13 January 2011 - 04:13 PM
Question about Quinoa, do you cook it first? I would think not but... ?
Just to clarify...make sure it's the Quinoa flakes...you wouldn't cook those for this. (Think oatmeal...cooked, wouldn't work for bars...uncooked it would)
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