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Apricot-Walnut Cereal Bars

April/May 2005, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.2 (166 votes)

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.



READER'S COMMENT:
"just okay not my favorite treat "
Apricot-Walnut Cereal Bars

31 Reviews for Apricot-Walnut Cereal Bars

01/03/2010
Anonymous

From the nutritional stand point, I substituted Spelt flour for the all-purpose and cut the honey in half. The fat is "good fat" coming from nuts and canola oil (mostly monunsat fats). If you eat it for a breakfast meal, you just had a pretty well balanced meal. Most of us don't get enough "good fat".

Comments
11/16/2009
Anonymous

Way too many calories and not near enough fiber. I would love to find a recipe for a 100 calorie bar with 9-10 grams of fiber.

Comments
10/26/2009
Anonymous

I'm a college student and I asked my mom to make these for me the weekend she was coming to visit. They're very good and make for a light, quick breakfast on my way out the door. I move one straight from the freezer to the microwave for a minute or so on a lower power level and I'm good to go. I think I would like to have more of the apricots and walnuts though.

-Sarah, Springfield, MO

Comments
10/26/2009
Anonymous

To the comment re leaving them out because of tofu--they are baked now so there is no danger of going bad. The tofu has been COOKED.

Comments
09/28/2009
Anonymous

I think almond flour should work. That would reduce the carbs, too, and add more nutty flavor.

T.Zimmerman, Nashville, TN

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