Land of Milk and Honey
Cooking with Honey by Laurie Dotson
I think, I told you in one of my past posts, that I have removed sugar and flour from my diet. Well, I’m still doing it, the best I can. There are the occasional chocolate chip cookies, pizza slices or dinner at a friends, who does eat sugar and flour. I’m not going to complain about a gracious cook or a delicious meal. No sirree! But at the Dotson home, this is what we’re doing. So try this great “Take and Go” breakfast bar.
Blueberry Honey Breakfast Bars
INGREDIENTS:
- Olive oil cooking spray
- 4 cups old-fashioned rolled oats
- 1 cup whole-wheat flour
- 1 tsp ground cinnamon
- 1 egg plus 3 egg whites
- 1 cup unsweetened applesauce
- 3 tbsp raw honey
- 1 tsp pure vanilla extract
- 1/3 cup chopped dried apricots
- 1/3 cup dried blueberries
- 1/4 cup dried cranberries
- 1/4 cup raw unsalted slivered almonds
INSTRUCTIONS:
- Preheat oven to 350˚F. Mist an 11 x 8-inch glass baking dish with cooking spray. In a large bowl, whisk oats, flour and cinnamon.
- In a medium bowl, whisk egg and egg whites. Whisk in applesauce, honey and vanilla until smooth. With a rubber spatula, fold into flour mixture until no white streaks remain. Fold in apricots, blueberries and cranberries.
- Transfer mixture to dish, spreading in an even layer. Sprinkle with almonds. Bake for 25 to 30 minutes, until a toothpick comes out clean when inserted in center. Let cool completely in dish. Slice into 16 bars.
Recent Comments