DIY KIND BARS RECIPE | easy healthy granola bars
146.2 هزار بار بازدید -
8 سال پیش
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Learn how-to make homemade KIND
Learn how-to make homemade KIND bars. These healthy granola bars are made from nuts and seeds with a drizzle of chocolate over the top. They are fun to make and great to keep on hand for healthy weekday snacks or a breakfast on the go.
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DIY KIND BAR RECIPE: http://tinyurl.com/z37pp49
HELPFUL KITCHEN TOOLS:
1/4 Sheet pan: http://amzn.to/2eacWS2
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Brown Rice Syrup: http://amzn.to/2dZBfT7
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DIY DARK CHOCOLATE + SEA SALT KIND BAR RECIPE:
2 cups whole toasted unsalted almonds
3/4 cup whole roasted unsalted peanuts
3/4 cup toasted walnuts, chopped
1/2 cup crispy rice cereal
1 tbsp flaxseed meal
1/2 cup honey
1/3 cup brown rice syrup
3/4 teaspoon sea salt
1 teaspoon vanilla
1 cup dark chocolate chips
1 tbsp coconut oil
Generously grease/spray a 13 x 9-inch pan (I used a quarter sheet pan).
In a large bowl, combine almonds, peanuts, walnuts, cereal and flaxseed; set aside.
In a medium saucepan set to medium-high heat, combine honey, brown rice syrup, salt and vanilla. Stir frequently, until mixture reaches 260 degrees F on a candy thermometer (hard ball stage).
Immediately pour syrup over nut mixture. Stir until all ingredients are well incorporated.
Pour mixture into prepared pan and spread evenly. Refrigerate for 20 minutes to harden.
Once hardened, cut into 20 bars.
Melt chocolate and oil in your microwave, in 30 second increments, stirring until smooth. Drizzle bars with melted chocolate. Refrigerate to let chocolate set.
Makes 20 bars.
Calories: 249; Total Fat: 15.8g Saturated Fat: 3.7g; Cholesterol: 0mg; Carbohydrate: 24.6g; Dietary Fiber: 3g; Sugars: 17.7g; Protein: 5g
Clean & Delicious LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you anything. Shopping through our links is an easy way to support Clean & Delicious and we appreciate you very much!
Make sure to SUBSCRIBE for more videos: https://bit.ly/2Cw9b5m
DIY KIND BAR RECIPE: http://tinyurl.com/z37pp49
HELPFUL KITCHEN TOOLS:
1/4 Sheet pan: http://amzn.to/2eacWS2
Candy Thermometer: http://amzn.to/2e1O5CY
Brown Rice Syrup: http://amzn.to/2dZBfT7
FOLLOW CLEAN & DELICIOUS ON SOCIAL:
Instagram: @clean_and_delicious
FaceBook: http://tinyurl.com/hjb6yk3
Twitter: @danispies
Blog: http://cleananddelicious.com
Pinterest: Pinterest: danispies
DIY DARK CHOCOLATE + SEA SALT KIND BAR RECIPE:
2 cups whole toasted unsalted almonds
3/4 cup whole roasted unsalted peanuts
3/4 cup toasted walnuts, chopped
1/2 cup crispy rice cereal
1 tbsp flaxseed meal
1/2 cup honey
1/3 cup brown rice syrup
3/4 teaspoon sea salt
1 teaspoon vanilla
1 cup dark chocolate chips
1 tbsp coconut oil
Generously grease/spray a 13 x 9-inch pan (I used a quarter sheet pan).
In a large bowl, combine almonds, peanuts, walnuts, cereal and flaxseed; set aside.
In a medium saucepan set to medium-high heat, combine honey, brown rice syrup, salt and vanilla. Stir frequently, until mixture reaches 260 degrees F on a candy thermometer (hard ball stage).
Immediately pour syrup over nut mixture. Stir until all ingredients are well incorporated.
Pour mixture into prepared pan and spread evenly. Refrigerate for 20 minutes to harden.
Once hardened, cut into 20 bars.
Melt chocolate and oil in your microwave, in 30 second increments, stirring until smooth. Drizzle bars with melted chocolate. Refrigerate to let chocolate set.
Makes 20 bars.
Calories: 249; Total Fat: 15.8g Saturated Fat: 3.7g; Cholesterol: 0mg; Carbohydrate: 24.6g; Dietary Fiber: 3g; Sugars: 17.7g; Protein: 5g
Clean & Delicious LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you anything. Shopping through our links is an easy way to support Clean & Delicious and we appreciate you very much!
8 سال پیش
در تاریخ 1395/07/27 منتشر شده
است.
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