I found this recipe on the Vegetarian Times website and knew immediately that they belonged in my stomach. I adjusted some of the amounts to my liking so feel free to do the same. They are similar to cookies but a little more “bouncy” in their texture.
3/4 C raisins
1/3 C walnut halves or pieces (optional)
1/4 C all-purpose flour
1/4 C whole wheat flour
1/2 t baking soda
1/4 t salt
1 t ground cinnamon
1 C old-fashioned rolled oats
1/2 C toasted wheat germ
1/2 C low-fat silken tofu
1 large egg or equivalent egg substitute
1/3 C vegetable oil
1/3 C packed light brown sugar
1/3 C sugar
1 t vanilla extract
1. Preheat oven to 350°F. Lightly coat 13 x 9-inch glass baking dish with cooking spray.
2. Place raisins (or dried cranberries) in small bowl. Cover with boiling water and set aside to plump for 10 to 15 minutes.
3. If using walnuts, spread in small baking pan and toast in oven until fragrant, 5 to 10 minutes.
4. In medium bowl, combine both flours, baking soda, salt and cinnamon. Stir in oats and wheat germ. Drain raisins (or dried cranberries). Coarsely chop walnuts if using. Set aside.
5. In food processor, process tofu until smooth. Add egg, oil, both sugars and vanilla. Process until mixture is smooth, stopping once or twice to scrape down sides of bowl with rubber spatula. Add half of reserved flour mixture, raisins and walnuts; pulse on/off several times just until dry ingredients are moistened. Combine mixture with the rest of the flour/oat mixture until moistened. Using a spatula, scrape batter into prepared pan and spread into an even layer.
6. Bake until light golden and firm to the touch, 20 to 25 minutes. Let cool completely in pan on wire rack. Cut into bars.
mOMent: Raising the Bar is an interesting phrase that reminds me that there is always something a little more that I can do, there is always another added bonus that I can add to make my life better. What can you do to raise the bar today?