"GS" > wrote in message
news:26NOd.43842$gA4.41091@edtnps89...
> I often make puffed wheat squares for a snack for kids lunches etc.., so
> I thought I'd try the same general method and use almonds for a little
> healthier and higher protein version. I followed the same general recipe
> but subbed almonds for the puff wheat and used about 1/2 as much (3 cups
> as opposed to 6)
> This is what I did:
>
> on low heat mixed:
>
> 1/2 cup honey
> 1/2 cup natural peanut butter
> 1 cube semi sweet chocolate
> 3 scoops chocolate whey protein powder
> 3 cups whole almonds
>
> Then I spread the whole thing into a glass tray and let sit overnight.
>
> When I do this with puffed wheat it is hard as a rock by morning, but
> this time I have "globs" rather than squares. The recipe on the puffed
> wheat bag calls for corn syrup, but I have used honey (and added peanut
> butter) before and it turned out ok.
>
> How can I get this mixture to stiffen up a bit? I was thinking of
> reheating the whole glob, then adding oatmeal and baking perhaps?
>
> suggestions?

I don't think that substituting almonds for the cereal is going to make this
more healthy. The almonds have way more fat and only a little more protein.
Since you are using peanut butter (that is sweetened), semi-sweet chocolate,
and honey, it is obvious that carbohydrates aren't an issues. Furthermore,
since the almonds are far more dense that the puffed wheat, it is likely
that a normal serving will have a lot more calories. I would think about
increasing the cereal and decreasing the chocolate to make it more healthy
and keeping the serving size the same. That would solve your problem and
accomplish your goal.