Happy Friday Eve All!
As you know from my post a few days ago, I’m back on the wagon…the proper eating wagon that is. I have a couple of the SBD books (The original book, SBD Supercharged and the SBD Cookbook). I decided to order a couple more so I got the SBD Good Carbs/Bad Carbs handbook and also The SBD Super Quick Cookbook.
I’ve only had the books a week and I’ve already made six recipes from the cookbook! They all have been rather easy to put together and quite tasty also. Tonight I’m making Lamb Meatballs in Tomato Mint Sauce which is another SBD recipe, but not from this cookbook.
I thought I would share the recipe I made early this morning.
These bars contain no flour at all and use rolled oats instead, so they are a Phase 2 food. They are listed under the ‘breakfast’ section and make 12 bars, allowing for 1 bar per serving. The recipe calls for peanut butter and dried apricots, but you can substitute another no-sugar-added nut butter, such as cashew and use dried cranberries or chopped dried apples or pears instead of the apricots. It also calls for 1/4 cup granular sugar substitute (such as Splenda or Stevia) but I don’t have these in bulk, only in the small packets and didn’t feel like having to open who-knows-how-many so instead, used 3 tablespoons of agave nectar, which is allowed on Phase 2. This comes out to less than one teaspoon per bar.
APRICOT OAT BARS
1/2 C natural creamy no-sugar-added peanut butter
1/4 C water
1 tsp vanilla extract
3 large egg whites (about 6 tablespoons)
1/4 C granular sugar substitute or 3 Tbsp agave nectar
2/3 C dried apricots, coarsely chopped
1/2 C walnuts, coarsely chopped
2 C rolled oats (not instant)
1/4 tsp salt
Heat the oven to 180°C/350°F. Line a 9″x9″ (23cmX23cm) baking pan with parchment, leaving a 2inch (5cm) overhang on 2 sides.
In a large bowl, whisk together the peanut butter, water and vanilla.
Add the egg whites and whisk again.
Add the remaining ingredients until combined. Transfer the mixture to the prepared pan and pat with moistened hands until even.
Bake for 15 minutes until crisp and set.
Cool in the pan for 5 minutes, the using the overhang, lift out of the pan.
Cut immediately into 12 bars.
Store in an airtight container. They can also be wrapped individually and stored in the freezer where they will keep for 3 months.
Great for a take-along snack or breakfast. Pack one in your purse or backpack and it will be thawed by the tine you’re ready to enjoy it. Have with a glass of low-fat milk for added protein.
Nutrition per bar:
154 calories, 9g fat, 1g saturated fat, 7g protein, 12g carbs, 2g fiber, 62mg sodium