You’re an inspiration too at least I don’t feel like the only lonely “weird” Singaporean health nut =P

Here’s the link:

http://weizjourney.blogspot.com/2012/04/breakfast-for-dinner.html

I was told by all who partook that it tasted just like bacon, but without the guilt of nitrites and iodized salt (I use Celtic sea salt, also the least processed).

I’ll take a stab at the honey question. But because I don’t measure strictly, it’s just a guideline. To replace the sugar with honey, you have to factor in the fact that honey is sweeter, helps to retain moisture, and acts as a heavy liquid. So you have cut back on the amount of liquids called for in the recipe. Do not replace in ratio of 1-1. For 1 cup sugar, you can try first with 2/3 c honey or to taste. As for which liquid component to cut back on (oil, melted butter, milk or beaten egg), you can play around with it as long as you know what each component is for. For example if the egg is to help the muffin rise, you need to add in more leavening. I make vegan muffins now, but when we could still have eggs, I would cut down on the oil component instead. I’m now trying to fatten my kid up, so I simply stir the honey up with oats milk and increase leavening.

Can you direct me to the granola bar recipe please? I am looking for a good one. Thanks again!