Last summer a coworker brought some Hudson Bay Bread for everyone to try. For those of you who are unfamiliar, it’s a Boy Scout recipe, full of butter, corn syrup, sugar, oats and nuts (Click here to see recipe). It tasted wonderful… until I saw the ingredients. So, I set out on a mission to make my own more healthy version. My recipe is a soft and dense bar with no real butter or corn syrup – and with slight modifications, it can easily be made lactose-free or vegan! Hudson Bay Bread doesn’t have chocolate in it, but I couldn’t resist.
Recipe: (this makes an 8×12 or 9×13 sized pan)
In a large bowl, whisk the following dry ingredients together:
3 1/2 C oats (I used quick oats)
1 1/2 C finely ground pecans (if using food processer, don’t grind so much that oils are released and it turns into pecan butter)
1/8-1/4 C wheat germ (I used Hodgson Mills wheat germ with cinnamon and milled flaxseed)
1/4 tsp salt
Hints: Try swapping out pecans for walnuts or peanuts or even sunflower seeds – or think about adding a pinch of cinnamon.
Now, grind 1/2 C chocolate chips (or chopped chocolate bar) in food processor until finely chopped (some of it will end up powdery). Set aside in separate bowl.
In medium to large saucepan (over low heat), mix together the following (stirring often):
1/2 C brown sugar (loosely spooned in, not packed)
1/2 C Earth Balance sticks (I use this because it’s non-hydrogenated and lactose-free, but you could use margarine or butter)
1/4 C honey (+ a little extra, about a tsp or so)
1/8 C maple syrup (+ a little extra, about 2 tsp or so)
1/2 tsp vanilla
Did you know… Grade B maple syrup is more flavorful for baking, etc. If you don’t want to accentuate the maple flavor, use Grade A.
I’ve also halved the honey and replaced it with agave nectar – works great!
Remove from heat once mixture has melted and is barely simmering.
Pour your bowl of dry ingredients into the saucepan, and stir together until well mixed.
Gently stir in the ground chocolate.
Transfer mixture into an 8×12 or 9×13 pan and press down firmly to form a thin even layer (I use a piece of waxed paper).
Bake at 325 for 15 min.
Cool in pan, and cut into squares or bars while still warm.