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Homemade KIND Bars made with Honey: Update

kind bars w honeyGood morning everyone! I am feeling extra-cheery because my head is finally clear of the final remnants of my cold–what a difference good health makes. Topping off my morning bliss, I’m slurping a cup of Peet’s coffee (brought back to Texas from a recent visit home to Berkeley) and nibbling one of my homemade KIND bars.

About the KIND bars: When I posted my original recipe for homemade TRIO bars and KIND bars last week, I used brown rice syrup and barley malt syrup, both of which worked beautifully. But I mentioned that I would re-test with honey in a few days, and so I did.

I did the KIND bar variation using cashews, peanuts, and almonds for the nuts and dried cranberries and blueberries for the fruit. They were really delicious with the honey, but using honey made the bars much more sticky. Much more. They were difficult to lift from the foil, even when cool, unlike the brown rice and barley malt syrup versions, which lifted right off.

But there is a solution, and it comes via Laura, who left a comment to the original post. She, too, tried the bars with honey and had the same stickiness issue. However, she solved it by placing the bars in the freezer to cool. I tried it, and it worked great! Thanks Laura! I’ve decided to store mine in the freezer, too (wrap individually, then seal in a container or sipper-top plastic bag)

Now, back to my nibbling and slurping. Have a good one, everybody!


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overhead view of vegan buckwheat banana bread in a loaf pan.
Vegan Buckwheat Banana Bread (gluten-free)

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