Homemade Fibre Bars Food

HIGH-FIBER, HIGH-PROTEIN BREAKFAST BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking dish with aluminum foil, letting foil hang down over the sides of the pan; spray pan with cooking spray.
• Stir oats, wheat germ, flax seed, protein powder, cinnamon, and salt together in a bowl. Mash bananas in a separate large bowl and stir 1/4 cup Jif® peanut butter, honey, and vanilla extract into bananas, mixing well. Stir dry ingredients into banana mixture and spread into the prepared baking dish.
• Bake in the preheated oven for 20 minutes. Spread 1/4 cup natural peanut butter over top.
• Continue baking until lightly browned on the edges and set, 10 more minutes. Let cool in the pan and lift bars onto a work surface using aluminum foil as handles. Cut into bars, wrap in plastic wrap, and store in refrigerator.

HOMEMADE FIBRE BARS

Steps:

• Combine the cereals, psyllium, wheat germ and salt in a large bowl.
• Place fluff and milk in a bowl and microwave at half power for 3 minutes.
• Add the chocolate chips and cranberries and mix until chips melt.
• Pour over the dry ingredients and fold in well.
• Press into a lined 15 X 10 cookie sheet.
• Set aside to firm up for 30 minutes, then and cut into bars.

FIBER ONE® BREAKFAST BARS

Steps:

• Place peanut butter in small bowl. Press dry milk through fine-mesh strainer into bowl of peanut butter; stir together.
• In large bowl, mix cereal, almonds, apricots and peanut butter mixture with spoon or hands until well coated. Drizzle with honey; mix again until well coated.
• Spray 8-inch square pan with cooking spray or use nonstick pan. Pour mixture into pan. Cover with double thickness of foil; press down firmly with bottom of glass to compact mixture.
• Cut bars into 4 rows by 2 rows; wrap individually in plastic wrap.

HIGH FIBRE GRANOLA BARS

Steps:

• Grease a 13x9 inch baking dish and a large spoon or spatula.
• In a large mixing bowl combine the first 8 ingredients.
• In a medium saucepan over medium low heat melt the butter.
• Stir in the corn syrup or honey and add the vanilla and brown sugar.
• Stir until the mixture starts just to bubble slightly. Do not boil the mixture it will burn easily.
• Remove from the heat and stir in the peanutbutter until combined and smooth.
• Pour the syrup-peanut butter mixture into the dry ingredients and mix together. You can add the chocolate chips now but they will melt into the mixture. I put them on the top at the end and just push them into the bars.
• Once combined transfer to the greased baking dish and using the greased spoon or spatula (you can use your hands if you get them wet first) flatten the mixture into the pan.
• Now is when I add the chocolate chips. Sprinkle them on top and just push them in with your fingers or the spatula.
• While the mixture is still soft and warm use a knife and cut into 24 bars.
• I store these in baggies 4 per bag in the refrigerator. They last a long time refrigerated but they also freeze well.

HOMEMADE FIBER ONE BARS

Steps:

• First, spray a 9X13 pan with cooking spray.
• Next, coarsely chop semisweet and peanut butter chips. Then, combine all dry ingredients, including chips, in a large bowl. Make sure you have a utensil close by, sprayed with cooking spray, ready to spread mixture in pan. You will need to smooth and press mixture in pan quickly once it's ready.
• Then in a medium to large saucepan, over VERY low heat, melt marshmallow cream into sweetened condensed milk. Make sure to stir constantly and closely monitor for burning. DO NOT walk away from this because it takes very little heat to melt the cream. You may need to remove pan from heat and continue to stir until melted if it gets too hot and starts to brown on the bottom of the pan; it depends on your stovetop.
• Once melted add dry ingredients and incorporate into cream ensuring to equally distribute the cream over dry ingredients. Now, quickly spread into 9X13 pan and smooth evenly.
• Let cool completely before cutting into bars or squares. I like large bars so for me this recipe makes 10, 2" X 4" bars. Once cooled and cut into your preferred size wrap in plastic wrap and store in container in refrigerator. I put mine in the freezer to save for a longer period.