Date Granola Bar
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Date Granola BarVisit www.canadianliving.com for full recipe details.based on2 ratings.
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 220220 cal |
| total fat | 12 g12g total fat |
| sat. fat | 22 sat. fat |
| chol | 0 mg0mg chol |
| sodium | 80 mg80mg sodium |
| carb | 27 g27g carb |
| fibre | 3 g3g fibre |
Ingredients
- 3/4 cup pitted dates 3/4 cup pitted dates
- 1/2 lemon juice 1/2 lemon juice
- 2 tablespoons Splenda® No Calorie Sweetener, Granular 2 tablespoons Splenda® No calorie Sweetener, Granular
- 2 tablespoons golden syrup 2 tablespoons golden syrup
- 1/4 cup polyunsaturated margarine 1/4 cup polyunsaturated margarine
- 1/2 cup rolled oats 1/2 cup rolled oats
- 1 tablespoon pumpkin seeds 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds 1 tablespoon sunflower seeds
- 1/4 cup pistachio nuts , roughly chopped1/4 cup pistachio nuts, roughly chopped
- 1/4 cup chopped hazelnuts 1/4 cup chopped hazelnuts
Preparation
Preheat the oven to 350°F (180°C).
Lightly grease a 7 x 11 inch (18 cm x 28 cm) baking pan.
Place the dates in a small pan with 2 tbsp water, bring to the boil and simmer for 3-4 minutes until soft. Add more water if needed to create a stiff paste. Set aside.
Place the lemon juice, SPLENDA® Granulated, golden syrup and margarine in a large pan and heat gently until melted. Add the remaining ingredients including the date paste and mix well. Press the mixture into the tin, smoothing the surface and bake for 20-25 minutes until set and golden.
Remove from the oven, cut into 8 bars and leave to cool in baking pan.
Store in an airtight container for up to 3 days.
Lightly grease a 7 x 11 inch (18 cm x 28 cm) baking pan.
Place the dates in a small pan with 2 tbsp water, bring to the boil and simmer for 3-4 minutes until soft. Add more water if needed to create a stiff paste. Set aside.
Place the lemon juice, SPLENDA® Granulated, golden syrup and margarine in a large pan and heat gently until melted. Add the remaining ingredients including the date paste and mix well. Press the mixture into the tin, smoothing the surface and bake for 20-25 minutes until set and golden.
Remove from the oven, cut into 8 bars and leave to cool in baking pan.
Store in an airtight container for up to 3 days.
Additional information : To make a nut-free version, try substituting the nuts with rolled oats, coconut or even chocolate chips.
Serving Size: 1 bar (1/8 recipe)
For more recipes, tips and information about Splenda® click here
Source : SPLENDA®
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