I see. I could comfortably cut back on jam without concern, but I would want to know if butter and sugar are reducing its appeal. Maybe that’s the point! i
Baked goods are not usually something I crave, but I’m finding I like baked oatmeal things, especially with fruit!
ETA that recipe looks great! I’m thinking about subbing some of the nuts and dried fruit. I have pecans and pepitas, dried nectarines, pears and probably dates. The dried apricots are halfway to becoming “jam”, or maybe a “fruit topping”.
People use applesauce in place of butter or oil to lower overall calorie and fat content, but if you’re mostly (or more) concerned with lower carbs, subbing something that adds carbs over fat doesn’t make a lot of sense. I’d think instead of jam, one of the recipes that uses whole fruit (like blueberries) and a small amount of sweetener would be an advance toward “healthier.”
Not a bar, but I’ve previously mentioned a baked oatmeal that my aunt makes with frozen berries or other fruit.
Similar to this, but she doesn’t add any sweetener to the oatmeal, says the juices from the fruit usually add enough, or sweetener of choice can be added to taste at the end. You can also use yogurt in combination with the milk or instead of it.
@Saregama , described as like baked oatmeal, but a bar.
I had a 10x10 pan, not an 8x8, but the adjusted 1.5 recipe seems like too much for the pan, so I made a last minute switch and hoped it wouldn’t overflow.
I made lemon blueberry Greek yogurt whole wheat muffins again from yummytoddlerfoods. Subbed diced strawberry and plum for the blueberries and swapped in some almond flour. Really moist and yummy.
Your modifications sound great. I made the recipe as-written today, using frozen blueberries and maple syrup, and while the looks/texture are great I was disappointed by the flavor. Mine were not at all lemon-y tasting and not sweet enough for our taste. A dab of on-hand cream cheese frosting on each added the missing sweetness. And while it’s not uncommon for me to need some extra prep time I note the recipe took me about 30 minutes to prep (not the 10 minutes listed), and needed to bake 25 minutes (I presume due to the frozen blueberries).
Also, I forgot to add – because her recipes are aimed at families with young children, they are often minimally sweetened and use whole grains. So approach her recipes with that expectation in mind, and perhaps adjust up accordingly. Also, I agree that this recipe is not lemony enough – a drop of lemon oil might help.
I added some sourdough discard to get rid of it and to help them keep a little longer.
I see; thank you !
So the idea is to meet guidelines? Or maybe because sugar is more likely to be hidden in a childs diet. I was wondering if the idea was that adults need more “sugar” than children, or that by limiting sugar early you might effect their future choices. Now I’m wondering if there are parallel guidelines regarding sugar for adults, but they probably don’t specify sugar.
ETA Here are some recommendations for “added sugar” from the American Heart Association. Interestingly it does not differentiate between refined and other added “sugars”.
Here’s USDA which mentions “the dreaded” school meals and “grain based deserts” like breakfast bars.
I think some moms I know, with grown kids now, tried to keep a lower sugar household to cut down on the rambunctiousness that sometimes came after their kids ate a lot of sweets.
One neighbour thought it was a way to train her 2 kids so they wouldn’t like it develop a taste for junk food. Her kids found ways around this. LOL
It’s sometimes about control.
That said, type 2 diabetes is cropping up in young adults so certainly not a bad idea to get people used to less added sugar at a younger age, esp considering most North American portion sizes and eating patterns.
i
