Friday, January 1, 2016

Kitchen Sink Logan Bread Bars


Kitchen Sink Logan Trail Bars


Just about everything but the kitchen sink is in these dense, healthful bars. Shelf stable and ready for the trail!

I set out to make a dense, easily packable bar that had a great variety of ingredients that we could take on a backpacking trip.

These fit the bill. They are super modifiable and can take just about any variety of ingredients you throw at them depending on your mood. On this occasion, I decided on just about everything!

Being a baker, I usually want to add ingredients to make the perfect balance of fluffy and chewy texture for bars, but these are designed to be dense so they don't get smashed in your pack. And because they don't have eggs or dairy in them, they are shelf stable. I vacuum sealed them in packs of two so that when they get opened on the trail, you don't have to open the whole package.

Some variations I am thinking about would be do to a chocolate/coconut version.

Also to have one with several types of dried fruit and of course more coconut.

You could of course just do a chocolate and nut version too.

Options are endless...

This is the kitchen sink version.


Kitchen Sink Logan Bread Bars

3/4 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup coconut flour
1/2 cup oats
1/4 cup brown sugar
3T dry milk powder
1/8 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/3 cup chopped pecans
1/2 cup currants or raisins
1/2 cup chocolate chips
1/2 cup flaked coconut
3/4 cup water
1 1/2 tsp vanilla
1/2 tsp almond extract
1/3 cup honey
2 T molasses
1/4 cup pure maple syrup
1/4 cup coconut oil
1/4 cup applesauce

Stir all dry ingredients together. Then add the wet ingredients. Stir until well combined. Press into 9x9 baking pan lined with parchment or non-stick foil. Bake for 1 hour at 275 degrees, then reduce oven to 200 and bake for 1 more hour. Allow to cool and cut into 16 squares.  These should be dense and chewy. Enjoy!

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