Our Recipe Collection

3 c Hodgson Mill Apples & More Muesli

1/2 c Hodgson Mill Soy Flour

1/2 c Hodgson Mill Wheat Germ w Cinnamon & Flaxseed

1/2 c fat-free dry milk

1/2 c sliced almonds or chopped pecans

1/4 tsp. salt (optional)

1 c honey

1/2 c peanut butter (may use unsalted)

1 Tbsp. olive oil

2 tsp. vanilla extract

 

Preheat oven to 325 F. Lightly coat a 9-by-13 inch baking pan with olive oil cooking spray.

 

In large bowl, combine the Hodgson Mill Apples & More Muesli, Hodgson Mill Wheat Germ w/ Cinnamon & Milled Flaxseed, Hodgson Mill Soy Flour, dry milk, nuts (optional), salt (optional). Stir well to blend and set aside.

 

In a small saucepan, stir together the honey, peanut butter and olive oil over medium-low heat until well blended. Don't let the mixture boil. Stir in vanilla. Add the warm honey mixture to the dry ingredients and stir gently and quickly until well combined. Mixture will be sticky. 

 

Press the mixture firmly and evenly into the baking pan. Bake just until the edges begin to brown, about 25 minutes. Let cool in the pan on a wire rack for 10 minutes, and then cut into bars. Remove bars when completely cooled. Store in airtight containers in the refrigerator.