Merritta Combs


Have a Culinary Arts Program and would like some breakfast bar recipes that meet the new federal Smart Snack guidelines that our program could make and sell. Do you have some to share? THANKS.


I am sharing with you a recipe from Wheat Foods Council, of which Kansas Wheat is a member. We hope you will enjoy baking the recipe. Wheat flour is an excellent source of complex carbohydrates, the body’s best source of energy. Raisins are a powerhouse of antioxidants. 

Prep Time: 20 minutes 
Bake Time: 30 minutes 
Cool Time: 20 minutes 

Honey Raisin Bars 
½ cup butter, softened 
½ cup sugar 
½ cup honey 
2 eggs 
1 ½ teaspoons vanilla extract 
1 ½ cups whole wheat flour 
2 ½ cups ground flax seed 
1 teaspoon baking soda 
¾ teaspoon salt 
2 cups raisins 
1 tablespoon sugar 

1. Preheat oven to 375°F. Spray a 15 x 10 x 1-inch baking pan (jelly roll pan) with nonstick cooking spray. In large bowl, beat butter and sugar together with wooden spoon or electric mixer until light and fluffy. Bet in honey, eggs and vanilla until smooth. 

2. In medium bowl, combine flour, ground flax seed, baking soda and salt. Add to butter mixture; mix until well blended. Stir in raisins; mix well. Press dough into bottom of prepared pan. Sprinkle sugar over top of dough. 

3. Bake for 30 minutes or until bars are caramel brown on top and wooden pick inserted into center come out clean. Cool; cut into bars. Store tightly covered. 

Yields: 4 dozen bars 
Serving size: 1 bar 

Nutrition analysis: One serving provides approximately: 102 calories, 2 g protein, 15 g carbohydrates, 2 g fiber, 5 g fat (2 g saturated fat), 14 mg cholesterol, 1 mg iron, 82 mg sodium