Barres pause-collation

12 portions

préparation 10 min.

cuisson 20 min.

Imprimer la recette

Valeur nutritive par portion

Calories

269

Lipides

11 g

Lipides saturés

2 g

Lipides trans

0 g

Sodium

196 mg

Glucides

37 g

Fibres

4 g

Sucres

20 g

Protéines

9 g

Ingrédients

1/2 tasse

125 ml

de farine tout usage

1/2 c. à thé

2 ml

de poudre à pâte

1/2 c. à thé

2 ml

de cannelle moulue

1/4 c. à thé

1 ml

de sel

1-1/2 tasse

375 ml

de fruits séchés mélangés, hachés (voir Notes)

1 tasse

250 ml

de gruau à cuisson rapide (et non du gruau instantané)

1/3 tasse

75 ml

d'arachides hachées

œufs

2/3 tasse

150 ml

de cassonade tassée

1/2 tasse

125 ml

de beurre d'arachide croquant

1 c. à thé

5 ml

de vanille

Préparation

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Préchauffer le four à 350 °F (180 °C).
Vaporiser d'enduit végétal un moule de cuisson carré de 9 po (23 ); mettre de côté.
Combiner la farine, la poudre à pâte, la cannelle et le sel dans un bol de taille moyenne. Ajouter les fruits secs, le gruau et les arachides. Battre les œufs, la cassonade, le beurre d'arachide et la vanille dans un grand bol jusqu'à ce que le mélange soit lisse. Ajouter le mélange de farine. Verser dans le moule.
Cuire au four préchauffé à 350 °F (180 °C) jusqu'à ce qu'un cure-dent inséré au centre en ressorte propre, de 20 à 25 minutes. Laisser tiédir sur une grille. Couper en 12 barres.

Notes

Essayer des abricots, des canneberges, des figues, des dattes, des pommes, etc.

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