I've been all over the place lately. Flying on airplanes, visiting far-away places, walking 3/4 of a mile in the snow to get to my sewing class, and I'm taking another small trip tomorrow! Life is exciting. Not much food blogging happening these days, but there's still plenty of eating, cooking, and baking going on.
These granola bars are what I need on a busy day. They're loaded with protein (and fiber!). They'll really get you going ;). Ha, well, maybe I shouldn't say that. I ate 4 without noticing any 'changes', but my husband says they're like an intestinal lubricant. Still, he loved 'em and came back for more!
If you're on a gluten-free diet, chances are getting fiber into your diet isn't easy, unless you're grazing on fruits and veggies all day (good for you, if you are!). White rice flour is in so many things! These are full of fiber, but don't taste like cardboard! AND they're cheaper than the gf bars they sell at the store! Hooray!
Kitchen notes for Granola Bars
Cookie texture is mostly about fat temperature and bake time. Chilled dough spreads less; a minute less in the oven keeps centres soft after cooling. For bar cookies and granola bars, line the pan with parchment so you can lift the slab out cleanly before cutting.
Storage: wrap tightly once cool. Most baked goods freeze well for up to a month; thaw at room temperature, then refresh briefly in a warm oven if you want a just-baked edge.
Serving ideas: pair Granola Bars with a simple side that contrasts texture — something crisp if the dish is soft, or a bright salad if it is rich — so the plate feels balanced.
Food safety reminder: refrigerate perishable fillings promptly, and when reheating leftovers, bring them to a steaming hot temperature throughout.