Wheat Watchers

Preparedness and Planning Group

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    Wheat Watchers meets monthly on the 3rd Wednesday at 7:00 pm at Kathy's house.

    We've talked the talk, now it's time to walk the walk. I'm letting the blog, newsletter and e-mail do most of the talking and leaving the meetings open for much more DOING!

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    • TUES April 17 - Homemade Mixes
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Food Storage Recipe Monday

Posted by imawheatwatcher on August 22, 2011

I thought that it would be a great use of this blog to post food storage friendly recipes every Monday. I have gotten several comments that people would LOVE more recipes. If you have a recipe that you love and would like to share, please email it to me!

Fat-Free Nutri Grain Energy Bars
Ingredients:
  • 1 cup cooked white beans, drained and rinsed
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs (1/4 c. dry egg powder and NO water)
  • 2 cups whole wheat flour
  • 1 cup coarse oat flour (take quick oats and pulse in blender until a coarse flour)
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder (make sure it’s fresh!)
  • 1½ cups chopped almonds, optional
  • 3/4 cup raspberry (or other fruit) jam
Method:
Heat the oven to 350°. Grease a 9″x13″ baking pan.

Place the beans and sugars in a large bowl, and cream them until light and fluffy, about 2 minutes. Beat in the eggs (egg powder).

In a small bowl, combine the flours, cinnamon, salt, and baking powder. With the mixer on low speed, gradually add the flour mixture to the sugar mixture, then mix or stir in the almonds.

Use your fingers to press half of the dough into the bottom of the baking pan. (You may need to grease your fingers with non-stick spray to keep the dough from sticking to your fingers.)

Put the jam in a small bowl and loosen it up with a small whisk or a fork (this will make it spread easier). Spread the jam evenly over the dough, leaving about a 1/4-inch border around the edges.

Sprinkle the remaining dough over the jam, all the way to the edges of the pan, and then press on it gently to form the top layer.

Bake until the top is golden and the edges are starting to brown, about 35 to 40 minutes. Cool completely in the pan, and then cut into whatever size bars you like and serve. The bars will keep for at least three or four days at room temperature, or you can freeze them.

Recipe from Crystal Godfrey
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