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Preheat oven to 350 degrees and toast oats, almonds and sunflower seeds for 15 minutes and then lower heat to 300 degrees. Grease a 9x9 glass baking dish. Heat honey, corn syrup, sugar, salt, and vanilla over low heat in a small saucepan. Combine with the rest of the ingredients in a large bowl. Press down in baking dish and bake for 25 minutes. Allow to cool completely before slicing into 8 bars.
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Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Avant-garde cocktails from Alinea's bar — molecular mixology
“An extract of β-glucan from waxy, hulless barley containing 56% total dietary fibre (TDF) was incorporated into flour tortillas, cornstarch pudding and apple granola bars to provide 2 g soluble fibre as β-glucan per serving”
β-glucan → incorporated into → flour tortillas, cornstarch pudding, and apple granola bars
“Sweetener blends were evaluated in aqueous solutions and gluten-free granola bars by a trained panel and consumers (n = 60). Significant differences were found between sweetener mixtures in solutions by both panelists and consumers (P < 0.05).”
sweetener blends → were significantly different → in solutions and granola bars
“Granola bars were also found to be significantly different (P < 0.05), with consumers preferring coconut sugar mixtures.”
granola bars → were significantly different → with consumers preferring coconut sugar mixtures