Cranberry-Granola Blondies |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
From EatingWell July/August 1995: Packed with dried cranberries and low-fat granola, these firm bars are excellent travelers, full of complex carbohydrates, vitamins and trace minerals. I haven't tried these yet, but they're on my list of things to make. We use a granola full of sunflower seeds, pepitas, almonds, flax seed and pecans - so the additional seeds and nuts would add to the fiber content (well, and the fat too). Exchange one-half whole wheat flour for some of the AP flour for more fiber too. By using Splenda Brown Sugar, you can easily adjust this for a diabetic diet. Enjoy! Ingredients:
1 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 1/4 cups packed light brown sugar (or equivalent splenda brown sugar for baking) |
1/4 cup canola oil |
3 large egg whites |
2 cups low-fat granola with raisins, seeds and nuts |
1 cup dried cranberries or 1 cup chopped dried tart cherry |
Directions:
1. Preheat oven to 350 degrees F. Coat a 9 x 13 baking dish with cooking spray.
2. Whisk together flour, baking powder and salt in a small bowl. Beat together sugar, oil and egg whites in a large bowl with an electric mixer on high speed until smooth, making sure no lumps of sugar remain.
3. Add the dry ingredients to the wet and beat on low speed just until blended. Stir in the granola and dried fruit - the batter will be quite thick.
4. Transfer the batter to the prepared baking dish; smooth the top. Bake until golden brown on top and the bars feel set when lightly pressed in the center, 20 to 25 minutes. Let cool in the baking dish on a rack.
5. Cut into 20 bars.
|
|