Comments on: Yummy Apricot Breakfast Bars

By: Micaela

Micaela — Fri, 21 Oct 2011 04:48:02 +0000

In Australia and New Zealand we get butter in packages that looks pretty much the same as your sticks do, they are justlarger – in New Zealand you only get in 500grams/1/2 a lb, in Australia you can get it in 250grams/1/4 lb or 500 grams/1/2lb!

By: Laura

Laura — Sun, 09 Oct 2011 21:20:42 +0000

Yes, that makes sense. To answer your question about different wheat flours, here’s a post I wrote to explain: http://heavenlyhomemakers.com/what-kind-of-wheat-flour-is-best

By: Heather

Heather — Mon, 03 Oct 2011 16:01:57 +0000

I’m thinking the problem is the dried apples. They plumped up quite a bit in the finished product. I think maybe they absorbed alot of the moisture (and I probably put too many in).

By: Heather

Heather — Sun, 02 Oct 2011 02:58:26 +0000

I’m trying to get into baking with whole wheat. This was my second attempt (my first didn’t go well), I used dried apples and whole wheat pastry flour. The bars were good but very dry and crumbly. We will have to eat them with a spoon. What did I do wrong? Is whole wheat pastry flour much different from whole wheat flour? I’m also wanting to try your honey whole wheat bread (and cinnamon swirl), but my experimenting is getting costly. Any advice would be appreciated.

By: Laura

Laura — Wed, 28 Sep 2011 21:11:47 +0000

I just use raw.

By: Leanna

Leanna — Thu, 22 Sep 2011 20:04:37 +0000

SO delicious! I wish I had read Kori’s comment, though, and added some flax seed and cinnamon. That sounds yummy! Quick question — when you make yours, do you use raw or toasted sesame seeds?

By: Leanna

Leanna — Thu, 22 Sep 2011 18:56:19 +0000

These are in the oven right now. I can’t wait ’til they’re done!

By: Gina

Gina — Sun, 11 Sep 2011 02:21:17 +0000

I have made these 1/2 dozen times since I found the receipe on your site – they are amazing!!! I didn’t have buttermilk added youget once, applesauce another time, never used the coconut/sesame seeds, added dates once, craisins and choc chips once…point being they are yummy and you can’t mess them up :-)

By: Shannon

Shannon — Mon, 01 Aug 2011 12:21:16 +0000

OOH! These are yummy. I bought apricots just to make these bars and am so glad I did. I used coconut oil instead of butter and keifr for the buttermilk. These are going on my regular rotation!

By: Kori Ireland

Kori Ireland — Tue, 19 Jul 2011 15:47:29 +0000

Yummy! We just enojyed this today. I did soak it last night. My kids, who cringe at anything new, weren’t excited. But they all ate seconds. They said they would want thirds but were way full before their seconds were gone! So we have enough for another day too.
I added coconut oil (in addition to all butter), coconut spread (pureed coconut since I have one that doesn’t like flakes of coconut), wheat germ, ground flax seed, cinnamon and instead of apricots I shredded two granny smith apples! I also sprinkled the top with cinnamon sugar and added some leftover strudel topping I had on hand. So it was much more like dessert than breakfast… But it was a hit! It did have to cook much longer but I added a LOT to it.
I also think the soaking makes it more cake-like than bar like, while not soaking makes it more bar like. This is just a guess but I see posts asking about it. Everytime I soak my whole wheat it makes it act like white flour and it’s totally light and fluffy. I am not convinced of soaking for phytates, but love that it makes my food look and feel like white flour with nutrients of whole wheat!
THanks for the great recipe. I can’t wait to try it with other fruits. My kids were asking for a blackberry version, which it’s blackberry time here right now!