Yield: Yields 32 3x2-inch bars
High in fiber and omega-3 fatty acids, flaxseeds combine with oats and almonds to give these caramelly bars a rustic chunkiness, while the honey lends a wonderful toffee-like texture. If you’d prefer them chewier, you can cook the syrup to 250°F to 260°F, but the flavor will be more like butterscotch than caramel. To preserve the texture, store in an airtight container.
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For my taste it is too sugary and the dried apricots make it chewy. I wont make it again, preferring granola.
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