Topic
Make Your Own Larabars
Forum Posting
A Membership is required to post in the forums. Login or become a member to post in the member forums!
Home › Forums › General Forums › Food, Hydration, and Nutrition › Make Your Own Larabars
- This topic is empty.
-
AuthorPosts
-
Sep 21, 2010 at 2:38 pm #1647644
PS: I forgot to add – it also gets the cinnamon mixed in as well. No cinnamon bombs…those are always "fun".
Sep 21, 2010 at 2:46 pm #1647648I strongly suspect it depends on the raisins. Raisins bought in bulk that have been sitting in a bin are definitely dryer than packaged raisins. I strongly suspect that the latter won't need "lubrication." Of course they cost more!
Thanks to both of you for the great recipes!
Sep 21, 2010 at 3:39 pm #1647665That's my thought too Mary. I just looked at the Sunmaid Jumbo Raisins I have and they are very moist. They wouldn't need the water at all.
Sep 21, 2010 at 6:47 pm #1647739Hi mary
> Raisins bought in bulk that have been sitting in a bin are definitely dryer than packaged raisins.
Good point. We buy our raisins packaged into 0.5 kg cartons. They are not dry by any means! Sticky!
Cheers
Sep 21, 2010 at 8:12 pm #1647770I buy organic raisins via Costco – and they are definitely not moist by any means!! They remind me of how dried fruit used to be – before they started messing with it, to make it artificially "moist" and plumped up.
Us PNW peeps might think of the Foster Farm chicken ads to get my drift ;-) "Mamma! Plumpers!"
Sep 22, 2010 at 6:50 am #1647844Thanks, Laurie. You make a good point about using Medjool-type dates that I forgot to mention in my original post. Haven't tried the other variety you mention. By the way, I used Oasis brand, which you can purchase online at http://oasisdategardens.com, but I found them for cheaper at a local store.
Sep 22, 2010 at 9:40 am #1647883Roger… Just for the record… I did a raisin and nut rinse at the volumes in Sarah's recipe last night. My gut instinct and experience told me that the 1/2 teaspoon was a mere guesstimate so I measured the water first. Then I rinsed using a sieve with a large bowl under it. I lost much more than 1/2 teaspoon to the fruit and nuts. It was almost 3 tablespoons… that's why I feel it would be an issue when it comes to the chance of mould forming on the bars.
Sep 22, 2010 at 9:43 am #1647886Dan… That's what I use, Oasis. They seem to be the best – nice and moist, full of good flavor. Baking dates are nasty, dried up things compressed into a block. Often they aren't pitted and soaking in water would be necessary. I also avoid cheap bulk store fruit for this type of application as it is often too dry or has crystals starting to form. The over dry issue is often common with the blueberries too – so I buy ones that are sealed in a bag or make my own. With the expense of dried blueberries, the bulk ones often don't have a high turnover rate and the quality can be poor.
I do have a gorgeous box of dates my friend brought me from her trip to the Mediterranean but they are far too lovely to grind up.
One other thing I like to do is stuff an almond in a whole date and dip it in chocolate.
Edited to add… I did find a really great bag of No Name brand dates (from a company up here called Loblaws). The staff at the store were just putting them on the shelf and they were very soft and fresh and a little less expensive than Oasis. That said, Oasis is still the best in my opinion.
Sep 22, 2010 at 12:20 pm #1647934I am sorry if constructive criticism bothers you Sarah. It was not meant to offend… merely that it would be a great shame if someone went to the trouble and expense to make these only to have them get furry and spoil on the trail. I know that I would appreciate the feedback with my own recipe.
Mary had the same thoughts as I did about the quality of the fruit vs the need for water.
Mar 25, 2011 at 2:40 am #1714447When I was about 12, Reader's Digest printed a no-cook peanut butter cookie. It was equal amounts of PB, honey, and powdered milk mixed in a bowl and then rolled into balls or bars on waxed paper. Optional rolling in shredded coconut or chopped nuts was suggested.
Now-a-days, as a vegan, I substitute Flax Meal for the powdered milk. Works very well. I often add dashes of the following: cinnamon, cocoa powder, vanilla, almond, or lemon extract.
I call it Glop. Lasts a good long time on the trail if I mix it up the night before and bag it.
Sorry no photos, but it is so good, it doesn't last as long as a shutter blink!
Mar 25, 2011 at 9:41 am #1714555I'll have to try that one for my son. He'd love it. I do a flax ball for the trail that is good.
-
AuthorPosts
- You must be logged in to reply to this topic.
Forum Posting
A Membership is required to post in the forums. Login or become a member to post in the member forums!
Our Community Posts are Moderated
Backpacking Light community posts are moderated and here to foster helpful and positive discussions about lightweight backpacking. Please be mindful of our values and boundaries and review our Community Guidelines prior to posting.
Get the Newsletter
Gear Research & Discovery Tools
- Browse our curated Gear Shop
- See the latest Gear Deals and Sales
- Our Recommendations
- Search for Gear on Sale with the Gear Finder
- Used Gear Swap
- Member Gear Reviews and BPL Gear Review Articles
- Browse by Gear Type or Brand.