Comments on: Lunchbox cherry granola bars http://lowgicooking.com/lunchbox-cherry-granol-bars/ Recipes for healthy, slower-carb eating. Eat till you're full, feel satisfied and lose weight at the same time! Tue, 29 Jun 2010 11:22:09 +0000 hourly 1 http://wordpress.org/?v=abc By: libby http://lowgicooking.com/lunchbox-cherry-granol-bars/comment-page-1/#comment-441 libby Fri, 18 Jun 2010 23:40:04 +0000 http://lowgicooking.com/?p=794#comment-441 Hi Jodi, thanks so much for the feedback!! I taste tested these on my nieces who are 5 and 7, and I knew they were ok when they demolished them. Kids are such good taste testers, because they are very honest, and just wont eat it if they don't like it. Hi Jodi, thanks so much for the feedback!! I taste tested these on my nieces who are 5 and 7, and I knew they were ok when they demolished them. Kids are such good taste testers, because they are very honest, and just wont eat it if they don't like it.

]]> By: libby http://lowgicooking.com/lunchbox-cherry-granol-bars/comment-page-1/#comment-437 libby Fri, 18 Jun 2010 23:28:05 +0000 http://lowgicooking.com/?p=794#comment-437 That is interesting - we don't get many raisins here, and sultanas are everywhere. People tend to use raisins only at christmas time, but I'll have to see if I can try some. Interesting that they have more antioxidants! That is interesting – we don't get many raisins here, and sultanas are everywhere. People tend to use raisins only at christmas time, but I'll have to see if I can try some. Interesting that they have more antioxidants!

]]> By: Jodi Theisen http://lowgicooking.com/lunchbox-cherry-granol-bars/comment-page-1/#comment-430 Jodi Theisen Tue, 15 Jun 2010 04:52:51 +0000 http://lowgicooking.com/?p=794#comment-430 Hi Libby, I've made these twice now and my 18 month old and 2 1/2 year old absolutely devour them! I love the versatility with this recipe: I add coconut, dark chocolate chips and any dried fruit and nuts I have lying around and most of all I love the fact that when my family eats them I know they are absolutely jampacked with nutrients! Thanks for a fabulous blog, Jodi. Hi Libby, I've made these twice now and my 18 month old and 2 1/2 year old absolutely devour them! I love the versatility with this recipe: I add coconut, dark chocolate chips and any dried fruit and nuts I have lying around and most of all I love the fact that when my family eats them I know they are absolutely jampacked with nutrients! Thanks for a fabulous blog, Jodi.

]]> By: KatyCritt http://lowgicooking.com/lunchbox-cherry-granol-bars/comment-page-1/#comment-426 KatyCritt Sat, 05 Jun 2010 03:33:11 +0000 http://lowgicooking.com/?p=794#comment-426 Here in Canada the basic raisin is a dried purple seedless grape and sultanas are the dried white ones. In the States the basic raisin is also the dried purple grape - these are dark brown when dried and delicious. A bit more of the antioxidants and such than the sultana. Here in Canada the basic raisin is a dried purple seedless grape and sultanas are the dried white ones. In the States the basic raisin is also the dried purple grape – these are dark brown when dried and delicious. A bit more of the antioxidants and such than the sultana.

]]> By: libby http://lowgicooking.com/lunchbox-cherry-granol-bars/comment-page-1/#comment-417 libby Sat, 22 May 2010 11:47:06 +0000 http://lowgicooking.com/?p=794#comment-417 I cooked these again today, and it reminded me what they were like last time as well. I've come up with a few ideas to help make them crunchier.<br />Mine were crunchy, but not as crunchy as granola/ muesli bars from the store. They were crunchy on the outside, but a little more cakey/ chewy in the centre. This is because I've dramatically lowered the sugar content, and the sugar and fat combination cooked at high temperature is what really crunches it up...<br />1. My oven is fan forced - I cooked it for 20 minutes on 180 degrees - if your oven is not fan forced you could try cooking at 190. Every oven is different - the other option would be to try leaving them in for an extra five minutes (but watch the edges to make sure they don't burn).<br />2. Try using less fruit, and instead of honey or maple syrup use plain sugar or a sweetener like splenda. (1/4 cup of sugar per slice is not very much per serving at all). <br />3. Hold off putting them into your storage tin until completely cold (if they cool down at room temperature this gives them time to crunch up a bit)<br />I hope all that helps, and you are able to bake something you enjoy! Cheers, Libby I cooked these again today, and it reminded me what they were like last time as well. I've come up with a few ideas to help make them crunchier.
Mine were crunchy, but not as crunchy as granola/ muesli bars from the store. They were crunchy on the outside, but a little more cakey/ chewy in the centre. This is because I've dramatically lowered the sugar content, and the sugar and fat combination cooked at high temperature is what really crunches it up…
1. My oven is fan forced – I cooked it for 20 minutes on 180 degrees – if your oven is not fan forced you could try cooking at 190. Every oven is different – the other option would be to try leaving them in for an extra five minutes (but watch the edges to make sure they don't burn).
2. Try using less fruit, and instead of honey or maple syrup use plain sugar or a sweetener like splenda. (1/4 cup of sugar per slice is not very much per serving at all).
3. Hold off putting them into your storage tin until completely cold (if they cool down at room temperature this gives them time to crunch up a bit)
I hope all that helps, and you are able to bake something you enjoy! Cheers, Libby

]]> By: libby http://lowgicooking.com/lunchbox-cherry-granol-bars/comment-page-1/#comment-416 libby Fri, 21 May 2010 23:02:05 +0000 http://lowgicooking.com/?p=794#comment-416 Hmm...yes, wheat flour is drier and rice flour can lead to things being a bit crumbly or moist...are u gluten intolerant? You've inspired me to cook them again to help u! Its a cold rainy saturday here, so perfect for baking. Will do so today then post some more suggestions Hmm…yes, wheat flour is drier and rice flour can lead to things being a bit crumbly or moist…are u gluten intolerant? You've inspired me to cook them again to help u! Its a cold rainy saturday here, so perfect for baking. Will do so today then post some more suggestions

]]> By: Lisa http://lowgicooking.com/lunchbox-cherry-granol-bars/comment-page-1/#comment-415 Lisa Fri, 21 May 2010 13:51:41 +0000 http://lowgicooking.com/?p=794#comment-415 Well I used brown rice stoneground flour- they did not get crunchie do you have any suggestions? I might try regular wheat flour. Well I used brown rice stoneground flour- they did not get crunchie do you have any suggestions? I might try regular wheat flour.

]]> By: Lisa http://lowgicooking.com/lunchbox-cherry-granol-bars/comment-page-1/#comment-414 Lisa Wed, 19 May 2010 22:15:20 +0000 http://lowgicooking.com/?p=794#comment-414 Sorry Libby, I didn't know I reported thumbs down I will let u know how it came out w/ the different flour Sorry Libby, I didn't know I reported thumbs down I will let u know how it came out w/ the different flour

]]> By: libby http://lowgicooking.com/lunchbox-cherry-granol-bars/comment-page-1/#comment-413 libby Wed, 19 May 2010 21:16:04 +0000 http://lowgicooking.com/?p=794#comment-413 Yes, and yes! I used frozen cherries. Let me know how it goes :-) Yes, and yes! I used frozen cherries. Let me know how it goes :-)

]]> By: Lisa http://lowgicooking.com/lunchbox-cherry-granol-bars/comment-page-1/#comment-412 Lisa Wed, 19 May 2010 20:29:35 +0000 http://lowgicooking.com/?p=794#comment-412 Libby Do I use 3/4 c of ordinary flour w/ 1/4 of wheat for the total amt of stoneground flour? Did u use the fruit in it? momgunnoe@hotmail.com Libby Do I use 3/4 c of ordinary flour w/ 1/4 of wheat for the total amt of stoneground flour? Did u use the fruit in it?

momgunnoe@hotmail.com

]]>