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

Blueberry 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:

  1. 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.
  2. 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.
  3. 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.

Proverbs 31:10-12 A competent wife, how does one find her? Her value is far above pearls. Her husband entrusts his heart to her, and with her he will have all he needs. She brings him good and not trouble all the days of her life.