Peanut Butter Cranberry Go-Bars

Flax seed: light in weight – heavy in nutrients. Technically flaxseed is not a grain but it has a similar vitamin and mineral profile to grains. Low in carbohydrates and high in B vitamins, magnesium & manganese; what really sets flax seed apart is  its rich content of Omega-3 fatty acids, fiber & antioxidants. Because flax seed offers a combination of healthy fat and fiber this makes it an excellent for weight loss and maintenance.

This recipe offers you an exponential dose of good health with the inclusion of peanut butter, whole wheat flour and bran.

Tip: I like to use kitchen shears to chop up the figs and cranberries, I have found it to be much easier than using a knife.

Yield: 16     (serving size: 1 bar)

cooking spray

1 cup regular rolled oats

1/3 cup oat bran

3 tbsp. flax seeds

1 cup whole wheat flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup chopped roasted peanuts

1/2 cup dried cranberries

1/2 cup finely chopped dried Mission figs

3/4 cup natrual chunky peanut butter

1/4 cup low-fat milk

1 large egg

1/2 cup honey

1 lemon, finely shredded zest of

1 tbsp. fresh lemon juice

  1. Line a 9 x 13-inch pan with plastic wrap, leaving an overhang on 9-inch sides; coat with cooking spray. In a large bowl, stir together oats, oat bran, flax seeds, flour, baking powder, salt, peanuts, cranberries and figs until well blended.
  2. In bowl of stand mixer, beat toghether peanut butter, milk, egg, honey, lemon zest and lemon juice until well blnded. Add flour mixture to peanut butter mixture and beat until completely blended. Scrape dough into pan with wet fingers or rubber spatula. Pat to fill pan completely and evenly (dough will be sticky, so you may need to wash your hands a few times or grease with cooking spray). Chill dough until firm, about 30 minutes.
  3. Preheat oven to 300 degrees. INvert pan onto work surface; lift off pan and peel off plastic. Using bench scraper or knife, cut straight down lenfthwise thru middle, then crosswise to make (16) bars, each 1 1/2-inches wide. Place bars about 1-inch apart on baking sheet(s) lined with parchment or coated with cooking spray.
  4. Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven and let cool completely. Store in an airtight container for up to to 2 weeks or freeze.

CALORIES 227;  FAT 10g (sat 1.5g);  CHOL 13mg;  SODIUM 135mg;  CARB 29g;  FIBER 4.1g;  PROTEIN 7.4g

from Sunset Magazine, October 2008


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