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Granola Bar Cookies
2017-03-31
https://www.metro.ca/userfiles/image/recipes/biscuits-aux-barres-granola-10540.jpg
PT10M
PT25M
PT35M
Preheat oven to 375°F (190 C).Line 13 x 9-in. baking pan with foil or parchment paper leaving 2-in. overhang; set aside.Combine flour, baking soda and salt in medium bowl; set aside.Combine fruit, oats and flax seed in large bowl; set aside.Beat margarine with sugars in large bowl.Beat in eggs and vanilla until blended.Gradually add in flour mixture; beat just until blended.Stir in cinnamon and 2 cups (500 mL) fruit mixture.Spread into prepared baking pan.Top with remaining 1 cup (250 mL) fruit mixture and gently press into dough.Bake 25 minutes or until edges are golden.Cool in pan on wire rack 10 minutes.Using foil overhang, lift out of pan and cool completely.
24
Becel
0
0
0
0
2 1/4 cups (550 mL) all-purpose flour
1 tsp. (5 mL) baking soda
1/2 tsp. (2 mL) salt
1 cup (250 mL) assorted dried fruit, chopped
1/2 cup (125 mL) rolled oats
1/2 cup (125 mL) flax seeds
1 cup (250 mL) Becel buttery taste or Becel original margarine
1 cup (250 mL) light brown sugar firmly packed
1/4 cup (60 mL) granulated sugar
2 large egg
1 tsp. (5 mL) vanilla extract
1 tsp. (5 mL) ground cinnamon
Granola Bar Cookies
24
cookies
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME
Ingredients
-
2 1/4 cups
(550 mL)all-purpose flour
-
1 tsp.
(5 mL)baking soda
-
1/2 tsp.
(2 mL)salt
-
1 cup
(250 mL)assorted dried fruit, chopped
-
1/2 cup
(125 mL)rolled oats
-
1/2 cup
(125 mL)flax seeds
-
1 cup
(250 mL)Becel buttery taste or Becel original margarine
-
1 cup
(250 mL)light brown sugar firmly packed
-
1/4 cup
(60 mL)granulated sugar
-
2
large egg
-
1 tsp.
(5 mL)vanilla extract
-
1 tsp.
(5 mL)ground cinnamon
Preparation
Preheat oven to 375°F (190 C).
Line 13 x 9-in. baking pan with foil or parchment paper leaving 2-in. overhang; set aside.
Combine flour, baking soda and salt in medium bowl; set aside.
Combine fruit, oats and flax seed in large bowl; set aside.
Beat margarine with sugars in large bowl.
Beat in eggs and vanilla until blended.
Gradually add in flour mixture; beat just until blended.
Stir in cinnamon and 2 cups (500 mL) fruit mixture.
Spread into prepared baking pan.
Top with remaining 1 cup (250 mL) fruit mixture and gently press into dough.
Bake 25 minutes or until edges are golden.
Cool in pan on wire rack 10 minutes.
Using foil overhang, lift out of pan and cool completely.
Source :
Becel
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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