Yes, I would like to say I am naturally sweet at heart, but unfortunately that is not what this post is about. Instead it’s all about natural sweetners--things like molasses, syrups, cane juice, honey, fruit concentrate, and the newly popular stevia. A reader recently mentioned that a lot of recipes I use (specifically Hungry Girl recipes) use a lot of fake ingredients and light products. I was so glad for the feedback because I don’t think I’ve touched on this before—I am not a fan of artificial products and sweeteners, but I am not against them either. Of course there is the slew of bad raps that they cause health ailments as serious as cancer, but numerous studies have deemed them safe for the general population. I think they are great for people with diabetes, and I like to use them occasionally as well. As far as light products go, if there is no noticeable taste difference in the light and the real, I will go for the light for sure—but I will not sacrifice taste for a minimal calorie difference. What are your opinions about artificial sweeteners and light products?
So I thought today was perfect to highlight a recipe that gets a good portion of it’s flavor and texture from maple syrup. This recipe is based off of this one that I had bookmarked awhile back! I made the obvious substitution of maple syrup for agave syrup and added another special addition—check it out!
Peanut Buttery Bars
Courtesy of Carrots 'N' Cake
Makes 12 bars
- 1.5 cups old fashioned oats
- 1/2 all-purpose flour
- 1/2 cup maple syrup
- 2 egg whites
- 1/2 cup smooth peanut butter
- 1/2 cup chocolate chips (optional)
- 2 TBSP chocolate peanut butter, melted for glaze (I used chocolate PB2)
- Preheat oven to 350*F degrees. Spray 8-inch square baking pan with non-stick cooking spray.
- In a large mixing bowl, combine ingredients until smooth.
- Spread batter in prepared baking pan, and bake for approximately 15-18 minutes until the top of the bars begin to brown.
- Let bars cool completely in pan before cutting.
Check back tomorrow for something especially “shroomy”!