I have a couple of recipes from Alton Brown that I'd like to share.
Prep time: 25 minutes
Cook time: 35 minutes
Yields: 24 2-inch squares
- 4 ounces soy protein powder, approximately 1 cup
- 2 1/4 ounces oat bran, approximately 1/2 cup
- 2 3/4 ounces whole-wheat flour, approximately 1/2 cup
- 3/4-ounce wheat germ, approximately 1/4 cup
- 1/2 teaspoon kosher salt
- 3 ounces raisins, approximately 1/2 cup
- 2 1/2 ounces dried cherries, approximately 1/2 cup
- 3 ounces dried blueberries, approximately 1/2 cup
- 2 1/2 ounces dried apricots, approximately 1/2 cup
- 1 (12.3-ounce) package soft silken tofu
- 1/2 cup unfiltered apple juice
- 4 ounces dark brown sugar, approximately 1/2 cup packed
- 2 large whole eggs, beaten
- 2/3 cup natural peanut butter
- Canola oil, for pan
Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.
Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.
In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.
Prep time: 20 minutes
Cook time: 40 minutes
Yields: 16 (2-inch) squares
- 8 ounces old-fashioned rolled oats, approximately 2 cups
- 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
- 3 ounces sliced almonds, approximately 1 cup
- 1 1/2 ounces wheat germ, approximately 1/2 cup
- 6 ounces honey, approximately 1/2 cup
- 1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
- 1-ounce unsalted butter, plus extra for pan
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
The big print giveth and the small print taketh away.