Graham Bars Recipe

Name: Graham Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups All-purpose Flour; 1-1/4 cup Whole Wheat Flour; 1/2 cups Sugar; 1/2 cups Milled Flaxseed; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/2 teaspoons Baking Soda; 1/4 teaspoons Cinnamon; 1/2 cups Cold Butter, Cut In Cubes; 2 Tablespoons Honey; 2 Tablespoons Molasses; 1/4 cups Cold Water; 1 teaspoon Vanilla Extract

Servings: persons

1/2 cups All-purpose Flour
1-1/4 cup Whole Wheat Flour
1/2 cups Sugar
1/2 cups Milled Flaxseed
1 teaspoon Baking Powder
1/2 teaspoons Salt
1/2 teaspoons Baking Soda
1/4 teaspoons Cinnamon
1/2 cups Cold Butter, Cut In Cubes
2 Tablespoons Honey
2 Tablespoons Molasses
1/4 cups Cold Water
1 teaspoon Vanilla Extract

1
Preheat oven to 350 degrees F.
2
In a mixer, mix together flours, sugar, ground flaxseed, baking powder, salt, baking soda and cinnamon. Add the cold butter and mix with a pastry blender until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla.
3
Mix until the dough comes together into a ball. Roll the dough out between two sheets of waxed paper, to about 1/2-inch thick. Place on a cookie sheet and score to make 3-inch squares. Using a fork, prick each square three times.
4
Bake 15 minutes and then cool in the pan. Makes 12 bars.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups All-purpose Flour, 1-1/4 cup Whole Wheat Flour, 1/2 cups Sugar, 1/2 cups Milled Flaxseed, and more.

Yes, Graham Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Graham Bars

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