Recently, The Healthy Everythingtarian educated me about the evils of processed treats containing TBHQ…including those lovely new special K crisp bars. When rooming with my pal, Y, i conducted a Special K Challenge to eat foods made within 100 miles of where I lived, learning that my friend already has such lovely principals ingrained in her daily eating habits.
On a mission to make my own ready to travel on the go fruit bars, I decided to make a graham “cookie” for the crisp part out of grounded cereal. Um, Why? First, the whole grain cereal bursts with already sweetened fiber filled yummyness and it’s a snap to grind in the Magic Bullet. A care package last month from Trader Joe’s offered the best graham action, so I twirled away until a cup of “flour” was produced. Life cereal also would work REALLY well for this recipe!
1 cup Frozen Fruit (I chose cherries)
1/2 cups water + 2 tablespoons cornstarch (blended together…this thickens it up)
Simmer on low heat until bubbling…for about 10 minutes, then let cool completely. Stir in 1/4 Cup of your favorite Ja, and some grated orange zest
Cream or puree these together…and then add in the 1 Cup of “cereal” flour, plus 1/3 Cup Regular Flour. Beat into a dough. Wrap in plastic wrap and refrigerate for 2 hours or overnight.
Line baking sheets with parchment paper and set it to 350. On a floured surface, roll the dough out to a 12 x 16 rectangle. Cut into 4 equal strips, each 12 x 4 inches. Spoon a line of filling down the center of each strip. Fold the dough over the filling and pinch the edges together.
Place on the parchment-lined baking sheets, seam side down. The smaller the rectangle, the easier the job will be to roll and cut them into special k blueberry crisps. One large rectangle and you’ll have gooey messy ness…this was my third batch!
Using a serrated knife, slice each log on the diagonal into 10 cookies. Placing them in the fridge first helps in the cutting process. Bake, rotating the baking sheets from top to bottom and front to back halfway through, for15 minutes, until golden.
Remove from the oven and allow to cool on a rack.
Seriously….once cooled, wrap them up in foil and freeze, or in parchment paper and refridgerate. You will LOVE having them around, plus no icky rat-poison ingredients. And you can make multiple flavors at one time. Next time, I am going to do nutella and coconut…what fillings would you suggest? Chocolate and Banana? Peanut Butter and Jelly? Blueberry and Almond Paste?
Hey! I finally recieved my new camera! After HOURS of researching, I ended up with a Panasonic Luminix….we’ll see how LONDON and DURHAM go in the next week with this new baby!