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Pro-bar, Clif-bar like recipes needed

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Mar 29, 2009 at 1:23 pm #1489594

Joe Clement
BPL Member

@skinewmexico
Locale: Southwest

Is there a US equivalent to Vector?

Mar 29, 2009 at 6:08 pm #1489649

Brad Fisher
Spectator

@wufpackfn
Locale: NC/TN/VA Mountains

I'm impressed with all the effort many of you go to in making bars.

I'm sticking with my personal favorite the Big Sur Bar (any flavor). Hands down the best bar on the market. I just buy in bulk and put in the freezer.

One bar has approx 650 calories, 100 carbs and 28 fat grams. Works out to about 131 calories per ounce.

Mar 31, 2009 at 7:53 am #1490024

Laurie Ann March
Member

@laurie_ann
Locale: Ontario, Canada

Joe,

I'm not sure what is available in the US comparable to Vector. I'll be picking up a box this week and I'll compare the nutritional info to some of the US cereals online. I would imagine there has to be something.

Apr 3, 2009 at 3:22 am #1490922

Michael Davis
Member

@mad777
Locale: South Florida

Greg,
Thanks for the scientific answer! It's the extra effort made by folks like you on this forum that make it the premier site. No bias, no bull! Thanks!

Apr 3, 2009 at 8:06 am #1490950

Jared Cook
Member

@rooinater
Locale: Northwet

"Egg can be important to bind an item – but yes, you can replace it. You can do a slurry of flax seed to replace it. It won't taste the same but it will add the "mouth feel" and the binding. Also give more fiber."

Ground flax seed or whole flax seed, and just mix with water to make a slurry? I have tons of flax seed around that needs to be used up… The longer shelf life would be nice.

Jun 2, 2009 at 10:12 am #1505244

V S
Member

@stinkygoalieguy

I tried Sarbar's recipe last night and it was delicious. I reduced the amount of brown sugar and added protein powder. Next time I may eliminate the brown sugar so that it is not as sweet.

Regarding the oil, is there another lower fat liquid we could put in it place? Would soymilk work?

Thanks for sharing this recipe!

Jun 2, 2009 at 11:24 am #1505263

Sarah Kirkconnell
BPL Member

@sarbar
Locale: Homesteading On An Island In The PNW

Applesauce and baby prunes both work well for oil. Use 1:1 in swapping out. Sometimes though your product will take longer to bake, so check if the item needs longer :-) Add 5 minutes, check, another, etc.

Jun 2, 2009 at 2:43 pm #1505316

Ryan Linn
Member

@ryan-c-linn
Locale: Maine!

Does anybody have any experience with Hudson Bay Bread? I tried making some from the recipe in Lip Smackin Backpackin, and it turned out to be pretty good, despite seriously overbaking them (first time using this particular oven). I don't have the recipe right here with me, but it's basically lots of butter and honey, oats, and some nuts & raisins all mixed together, then baked into bars. They seem to have a very long shelf life, and are very tasty.

I've got to start experimenting with these other recipes, though.
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