Re: Delicious peanut butter granola bars (DPBGBs)
I was just chomping on some chickpeas and thinking how sweet they tasted. Straight onto this website to see what’s been done about it… SFT came up (natch! 🙂
Apart from my chickpeas today I brought in some “cakeybiscuits” I made with, flour, ground almonds, choped apricots and cranberries and a packet of instant semolina (not sure if that’s actually vegan – sorry). Some of the flour was white self-raising. Some of it was a lovely (plain bread) flour I buy in the UK from Asda with seeds and grains in. I made a sloppy mixture so it poured easily into a tin and baked it as long as I could stay awake (45 mins?). Switched oven off, went to bed and cut it up next day. I keep it in slabs in the fridge in plastic boxes. If I wrapped it in rice paper it might go in a bento “box” (bag) on a bike for a long ride. Because of the high moisture content it sticks together nicely – I think that might be what’s required to stick the DPBGBs together. Healthymom, if they are “crispy” I think you can keep them in tins. If they are “wet” I think they should be kept in a fridge and eaten within a week.
Thanks for all your hard work cooking and blogging Christine. Hope you’re getting some running done as well? Best wishes Teri