Ever since Ron Burgundy took up his 5 am Xtreme Kickboxing class, he's actually been into nutrition. Never mind what I've said for 35 years - he has a "professional" now to tell him what to eat. (At least that Masters Degree hasn't gone wasted on my patients, I say silently in my head. Not sure what our he thinks our dietitian daughter went to school for. Or the athletic trainer son). He has forsaken the Gummi Bears, Twizzlers, and Sundrop. Who would have ever thunk? This is the guy who trained for 9 marathons on pure sugar. Perhaps it's that birthday creeping up. Or the fact that now that he's tried eating whole, raw, and nutty, he feels a heck of a lot better.
One of his favorite treats has always been my Mamaspecialpowerbars (what else are you going to call a recipe you've tweaked for 10 years)? They are perfect for long bike rides. I'm talking summer bike rides, when it's not -20 degrees, and I always pack them on trips because they travel so easy and keep for several days lost in the bottom of a computer bag.
If anyone has a legitimate substitute for the marshmallows, let me in on your secret. It's the only ingredient I don't like in this recipe, but the others cancel them out, right? I've tried honey and agave nectar, but they don't stick together very well.
* Exported from MasterCook *
4 cups miniature marshmallows
2/3 cup fresh ground peanut butter
2 Tablespoons canola oil margarine
2 cups brown rice krispies (I use Barbara's Brown Rice Crisps)
2 cups granola (my fav is "honey gone nuts")
2/3 cup rough chopped almonds -- toasted
2/3 cup ground flax seed (I use a mixture of gold and brown)
handful of craisins or dried blueberries
Put first 3 ingredients in a large mixing bowl, microwave on high for 1 minute, stirring every 15 seconds, until melted and smooth. Mix the remaining ingredients in another bowl. Add rice krispie mixture to marshmallow mixture, stirring quickly to combine ingredients. Flax seed will go to the bottom of the bowl and stick in the marshmallow, so scrape bowl quickly with a large metal spoon coated with canola oil. Put a little margarine on your fingers and mix by hand if necessary.
Put the mixture in a 9 X 13 pan that has been lightly coated with canola oil (I use a sprayer). Push down firmly so mixture is uniform in the pan. (I use a piece of waxed paper and smash down with brick.) Let mixture cool, cut into 16 pieces, bag or wrap individually, and freeze.
Makes 16 bars. Hide them. Don't tell the kids they're in the freezer. They will go quickly.
Tea today: Tazo Zen