[pct-l] Seed bar

[cmkudija at earthlink.net (Christine Kudija)]

CHO = carbohydrates, carbs, carbos, etc.....  ;-)

Christine

Christine "Ceanothus" Kudija

"Never measure the height of a mountain, until you have reached the top.
Then you will see how low it was."  Dag Hammarskjold

----- Original Message ----- 
From: "Paul Schilke" <paul@qtm.net>
To: <goforth@cio.net>; "'pct-mailing list'" <PCT-L@backcountry.net>
Sent: Friday, June 20, 2003 5:19 AM
Subject: RE: [pct-l] Seed bar


What is CHO?

Paul Schilke


> -----Original Message-----
> From: pct-l-bounces@mailman.backcountry.net [mailto:pct-l-
> bounces@mailman.backcountry.net] On Behalf Of Joanne Lennox
> Sent: Sunday, June 15, 2003 5:32 AM
> To: pct-mailing list
> Subject: [pct-l] Seed bar
>
> I was clearing out the freezer and found some "seed bars" that I had made
> in 1998.  Ever curious amidst household drudgery, I gave one of them a
> nibble and found them as tasty and crispy as the day they were made.  The
> following is from a post that I sent to the list at the time:
>
> have made a "seed bar" which my husband and I managed to eat (an entire
> batch) sitting down in front of the TV(various evenings).  IN the first
> batch, I forgot to add the ground flax seeds, it was really yummy, but
> lacking some of the fatty acids that I wanted.  The second batch with the
> flax seeds is not near as tasty, but still pretty good.   I used probably
> equal quantities of ground flax seed (used a coffee grinder), sunflower
> seeds, seaseme seeds, chopped pecans, coconut, malt sugar, and brown rice
> syrup.  the brown rice syrup is the only thing with moisture, so it takes
> quite a bit of mixing to get  it evenly sticky.   I thinnly greased a
cooky
> sheet and pressed the mess on to the sheet, and then scored it into bars
by
> pressing lines with a spatula.  I dried the bars in a warm oven until
> brittle. Be sure that you turn the bars about half way thru drying or you
> will never get them off the cookie sheet.  I can get all the ingredients
> except the rice syrup in bulk  at my local food co-op so I can make as
much
> or as little as I want and the ingredients are fresh. I store the bars in
a
> large glass jar in the freezer; I do not know the shelf life out of the
> freezer, but anything with a lot of fat can go rancid fairly fast. In the
> second batch I also added about twice as much oatmeal as any one of the
> other ingredients ( I wanted some more CHO), but I think that it has made
> the bar too "dry".  As you can imagine, this seed bar is high in fat.
> Nevertheless, I see it as more nuitritous than pigging out on cashews, and
> there is a need at times for more fat and some variety.   I have a times
> been disappointed at the way GORP tends to become stale, and would on
> occaision rather eat my variety in separate chuncks in separate bags.
>
> Peace
> Goforth
>
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