This recipe is worth reworking, but why do most "healthful" recipes have so much sugar? I hope to keep the flavor, which is good.
Crunchy Granola Wedges
From EatingWell: September/October 2010
This recipe was inspired by chef Lars Kronmark’s granola wedges from the Culinary Institute of America at Greystone. Substitute your favorite fruit, nuts and/or seeds for the sunflower seeds and/or dried cranberries in these granola bars.
19 Reviews for Crunchy Granola Wedges
This recipe is incredible! I altered it slightly by using half sunflower seeds and half pumpkin seeds. I also used half dried cranberries and half dried dates. I ended up cutting the bars into smaller pieces and ended up with 25. I did the math and the bars now have only 93 calories. They are the perfect size for a between workout snack!
It's a good granola to add to a yogurt because its loose. How the heck do you get the granola to stick together to make a wedge/bar??
I substituted a whole grain flake for the wheat flakes and used sesame seeds. What a great recipe that can be adjusted so many ways. Next time I melt peanut butter in with the honey. Of course I had to taste test prior to it cooling.
Thanks Eating Well keep the great recipes coming
These were good but fell apart, so next time, I will bake them. I didn't use seeds, instead I used 1/2 cup of slivered almonds and 1/2 cup chopped hazelnuts. I used SPELT FLAKES instead of wheat flakes (same problem as everyone else, couldn't find them) I used chopped dates and raisins instead of cranberries. Pretty good but I'll bake it next time after I finish putting it in pan for a few minutes.