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More Granola Breakfast Bars
- Soak any dried fruit, raisins, dried cranberries, etc. for just 10 minutes in hot water, juice or liquor before mixing into the dough to avoid rock-like bits. Drain well or the excess moisture will affect your final product.
- To increase protein,add vital wheat gluten, roasted soy flour, nutritional yeast flakes, instant or non-instant dry milk powder, or proprietary protein powders. Each affects texture differently, so start with small amounts (1/4 cup).
- To reduce fat, substitute unsweetened applesauce or prune sauce for 1/2 the shortening.
- Use some type of nonstick prep on the pan, or line with waxed paper or parchment.
- The unbaked dough is usually stiff and must be spread or patted into the pan.
- Preheating the oven helps prevent burned bottoms on the bars. Position rack above the middle of the oven.
- Use a slower temp for bars than drop cookies- 300- 325 degrees.
- Bake bars just till the cookies appear dull and a slight imprint remails after touching the surface with a fingertip. Test cake-like bars for doneness with a wooden toothpick. Take out as soon as done; bars do get firmer as they cool.
- After baking, the bars should have a thin, delicate crust and a moist crumb. Over-mixing produces a hard and crusty top; over-baking results in a dry and crumbly cookie.
- To prevent the ragged edges that often occur whe cutting cooled cookie bars, use a sharp knife to score the tops of the bars as soon as the pan comes out of the oven. Then cool and cut the cooled bars along the scored lines.
- Allow cookies or bars to cool slightly before removing them from the baking sheet or pan. As soon as they are firm enough to move without breaking, transfer them to a wire rack to cool completely. Do not leave cookies on the hot baking sheet, they will continue to cook.
Fastest Vegan Chocolate Frosting1 cup vegan chocolate chipsMelt chips over hot water. Spread over (or under) cooled bars. Cool or chill until firm. |