Homemade Cereal Bars Recipe Please????
- Thread starter po!
- Start date
sparty
Gold Member
I'm going to try making something to put in with my yoghurt and fruit in the mornings along the cereal bar lines. I'm fussy so don't eat dried fruit anyway and avoid most cereal bars (the only one I eat is alpen light choc and fudge) plus I am allergic to nuts. But I love oaty things so don't want to miss out.
I thought I would toast of some porridge oats and pumpkin seeds and mix with a bit of honey to make them stick. Honey and pumpkin seeds are only a couple of syns per spoonful so I think this might work out quite low syn per chunk!
If it works then I might experiment with adding weetabix (or some other seeds and adding it to salads for a bit of crunch)
I thought I would toast of some porridge oats and pumpkin seeds and mix with a bit of honey to make them stick. Honey and pumpkin seeds are only a couple of syns per spoonful so I think this might work out quite low syn per chunk!
If it works then I might experiment with adding weetabix (or some other seeds and adding it to salads for a bit of crunch)
Happy Holidays
Gold Member
I know these are not the same as hifi bars but maybe worth a try?
Flapjacks!!!
On the basis that you can split your HEXB this recipe includes a total of 10 HEX B (all plans) and 5 syns- the recipe makes 10 flapjacks so each flapjack is 1 HEXB plus half a syn OR 6.5 syns if not counted as HEXB.
Ingredients:
128g ready to eat prunes
106g ready to eat apricots
3 tablespoons olive oil
120g porridge oats
2 tablespoons honey
1-2 tablespoon(s) sweetner (if you like things extra sweet although I prefer it without)
1 teaspoon cinnamon
half teaspoon salt
Method:
Pulse the prunes and apricots in a food processor until chopped very fine. Add in the rest of the ingredients and stir the claggy mixture very well.
Spray a shallow tin (approx 5 inches by 8?) with fry light and spoon mixture in and press down.
Bake for 20 minutes at 180C/350F/ gas mark 4. Run a knife along the edge of the cooked mixture and cut into 10 pieces while still hot (they will feel soft at this point but don't worry- they get crisper as they cool). Leave them in the tray to cool and once cool, store or eat!
Flapjacks!!!
On the basis that you can split your HEXB this recipe includes a total of 10 HEX B (all plans) and 5 syns- the recipe makes 10 flapjacks so each flapjack is 1 HEXB plus half a syn OR 6.5 syns if not counted as HEXB.
Ingredients:
128g ready to eat prunes
106g ready to eat apricots
3 tablespoons olive oil
120g porridge oats
2 tablespoons honey
1-2 tablespoon(s) sweetner (if you like things extra sweet although I prefer it without)
1 teaspoon cinnamon
half teaspoon salt
Method:
Pulse the prunes and apricots in a food processor until chopped very fine. Add in the rest of the ingredients and stir the claggy mixture very well.
Spray a shallow tin (approx 5 inches by 8?) with fry light and spoon mixture in and press down.
Bake for 20 minutes at 180C/350F/ gas mark 4. Run a knife along the edge of the cooked mixture and cut into 10 pieces while still hot (they will feel soft at this point but don't worry- they get crisper as they cool). Leave them in the tray to cool and once cool, store or eat!
geordie_lass21
Silver Member
that sounds a good recipe. how long do they keep for? i know what am like and would probs eat them all quickly (at least with hifi or alpen lights they are sealed haha)!
denise42
Silver Member
I'm going to have a go at making the HExB (plus 0.5 syn) flapjacks this afternoon.
Subbing so that I don't lose the recipe
me to sounds too good to miss out on
