Hi Mary & Mike,
Many thanks for your advice.
Last August I made a spreadsheet with all the ingredients (changed some because -as said before- I couldn’t find everything here in Spain) and their specs regarding nutritional info (calories, proteins, carbs and fat), cost and quantity (according to the information on the store-bought item); then it calculated the nutritional info per used amount and, last, the same information for 2 bars of 50 grams each. Liked the result, because the proportions of Proteins (12.56%), Carbs (55.09%) and Fat (32.35%) were very close (if not exact) to the recommended amounts. So, I was really pleased.
Then I did do a sort of first intend to make my own Groovy-rific bars. I didn’t use any of the extracts and changed the tapioca for wheat flour (like you said Mary); I also used hazelnut butter instead of almond butter (as Mike just said), but the rest was as Mike recommended in his book. BTW. I did find brown rice syrup (melaza de arroz) and coconut oil (although the one I found is not stiff when cold). See next picture of all the ingredients (+ the spreadsheet and the book):
I followed all Mike’s instructions (although, since I don’t have a food processor, I chopped the walnuts, almonds and cashews separately):
Then I mixed the different chopped nuts with the spelt flakes, raisins and cranberries:
After heating the coconut oil, I added the brown rice syrup, hazelnut butter and chopped dates, mixed everything in the same large bowl I used for the first *operation* and then pressed the whole bunch in two glass baking dishes, put these in the fridge and after an hour, this was the result:
Well...... it didn’t work out as well as I would have liked. When I tried to cut the bars, the whole mixture resulted to be too crumbly:
What went wrong? After a lot of thinking, I realized I made several mistakes when converting imperial measurements to the metric system. I went by weight instead of volume, so I didn’t use enough rice syrup and hazelnut butter. I could’ve “killed” myself. (After Mike’s last recommendation: >The coconut oil gets stiff unless it's warm, so it acts as a binder<; this might be another reason, “my” coconut oil isn’t stiff at all). Anyhow, although the end result wasn’t satisfying (because the bars don’t stick together – nothing to do with the recipe) the taste of same is really delicious, so I’ll definitely try again (making sure I’ll use the correct amounts) and maybe changing the coconut oil for canola (rapeseed) or safflower oil, like Mary suggested. I won’t use olive oil.
With regards to tweaking the recipes, don’t worry; I’ll surely do so (once I’ve got my first batch figured out according to the instructions). Thinking of adding coconut flakes as a dusting, for instance.
Can't wait to try again.
Many thanks again.