I made these for a recent month-long road trip. While they didn't last that long, having them on hand helped us eat healthier and avoid roadside snacks and fast food. This also was my first time to cook/bake with tofu, and I love how it adds a lot of protein and helps the bars bind.
Apricot-Walnut Cereal Bars
Crisp and chewy, this bar is a good-for-you alternative to store-bought cereal bars. The secret ingredient, silken tofu, will give your day a protein-packed start. The recipe also works with other fruit-and-nut combinations.
31 Reviews for Apricot-Walnut Cereal Bars
just okay not my favorite treat
I have not yet tried the recipe but just reading the comments... some people need to understand that there are good carbs and bad carbs as there are good fats and bad fats. too bad the labels are not broken down like that! I get brain pain trying to explain this to my husband also!! if it says 48 CARBS it does not necessarily mean that all 48g of CARBS are bad for you..there my be 40g of GOOD CARBS and only 8g of BAD CARBS. of that 12g of FAT... maybe only 4g of those 12 are BAD. I personally feel that with all the 'good' and 'bad' of this and that in foods anymore... they should be broken down on labels so that people can make more educated decisions. it can be very frustrating for someone who is sayyyy... diabetic or has heart disease.. to try to control their intake of good and bad when you don't know for sure.
Yummy - I used wheat flour instead of all purpose - half the salt. Next time I plan on using applesause instead of oil and maybe all egg white.
Are there really 12g of fat per serving? This doesn't seem right (or in line with Eating Well's philosophy!)