Graham Trail Bars

Yields1 Serving
 ¾ cup butter
 ½ cup honey
 1 tsp vanilla
 3 cups graham or whole wheat flour or mixture of both (go light on the graham)
 ½ cup raw wheat germ
 1 tsp cinnamon
 ½ tsp baking powder
 ¾ cup water
1

Cream together the butter, honey, and vanilla until fluffy. Combine the dry ingredients and add alternately in portions with the water to the creamed mixture.

Roll out onto a flour surface to about 1/4 inch thick or a little more. If you make them too thin they will be more like crackers. Cut into rectangular bars with a sharp knife and place on an ungreased cooke sheet. Prick each bar a couple of times with tines of fork.

Bake for 20-25 minutes at 325 degrees until nicely browned. Avoid overcooking and drying.

Cool on wire rack; store in zip lock bag. Serve as lunch bars with peanut butter and jelly.

Ingredients

 ¾ cup butter
 ½ cup honey
 1 tsp vanilla
 3 cups graham or whole wheat flour or mixture of both (go light on the graham)
 ½ cup raw wheat germ
 1 tsp cinnamon
 ½ tsp baking powder
 ¾ cup water

Directions

1

Cream together the butter, honey, and vanilla until fluffy. Combine the dry ingredients and add alternately in portions with the water to the creamed mixture.

Roll out onto a flour surface to about 1/4 inch thick or a little more. If you make them too thin they will be more like crackers. Cut into rectangular bars with a sharp knife and place on an ungreased cooke sheet. Prick each bar a couple of times with tines of fork.

Bake for 20-25 minutes at 325 degrees until nicely browned. Avoid overcooking and drying.

Cool on wire rack; store in zip lock bag. Serve as lunch bars with peanut butter and jelly.

Graham Trail Bars