We are big fans of bars here, as they are easy to make, and convenient to grab on the run. Work and school make it difficult to have “real” lunches sometimes, and bars usually do the trick, or at least work well at holding us over until we can eat something more substantial. I havenât yet come up with one bar recipe that I make every time, but I have quite a few that always produce satisfying results. This recipe uses a combination of whole wheat and brown rice flour, as well as rolled oats and millet puffs for texture. A bit of candied ginger adds an extra treat, and makes these bars quite seasonally appropriate. Iâve used ground ginger and cinnamon here to produce a gingerbread-like flavor, but any number of other spice mixtures would work nicely….
Granola is a staple in my kitchen, and I cycled through recipe after recipe, with many failures and simply mediocre recipes along the way. That is, until I found this gem of a recipe from David Lebovitz (who originally found it from self-proclaimed domestic goddess, Nigella Lawson). While I do really enjoy big chunks of granola from time to time, this recipe produces a lighter result, thanks first, to the crisp rice cereal, and second, to the slow, gentle baking….