Nutty California Breakfast Bar

DESCRIPTION

Total Time
0 Mins
Serves
160
Serving Size
1 bar
Course

Total Time

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins

Nutrition

Calories
500 cal
Total Fat
26 g
Saturated Fat
5 g
Cholesterol
22 mg
Sodium
340 mg
Carbohydrates
63 g
Dietary Fiber
4 g
Total Sugars
34 g
Protein
8 g

Ingredients

  • 10 lb. California walnuts
  • 8 lb. unsweetened raisins, USDA material #110556
  • 4 boxes, 5 lb. mix Gold Medal™ Whole Grain Variety Muffin Mix
  • 1 gallons + 1 1/2 quart water
  • 4 oz. pan spray

 

Meal Equivalencies

1 oz meat/meat alternative, 1.5 oz eq whole grain-rich grains, 1/4 cup fruit

Note: This bar is an excellent school breakfast or lunch option. For school meals, follow meal pattern guidance for crediting nuts in meals and meat/meat alternate at breakfast.

Production Notes

These bars are best when refrigerated overnight but can be held up to 48 hours.

California walnuts are best kept frozen, and can be used from a frozen state.

Walnuts are the only nut significantly high in the omega-3 fatty acid alpha-linolenic acid (ALA) (2.5g/oz).

Allergens:

Milk, eggs, tree nuts, wheat, soybeans.

Preparation

Step 1

Prior to Day of Service

Pre-Prep :

  • Clean and sanitize workstation.

 

Prep:

  • Pull 4 full sheet pans and place at workstation.
  • Coat thoroughly with pan spray.
  • Pull whole grain muffin mix and raisins from dry storage and place at workstation.
  • Pull California walnuts from freezer and place at workstation.
  • Pull 1 gallon plus 1½ quarts of water and place at workstation.
  • Preheat convection oven to 350°F.

CCP: Prepare foods at room temperature in two hours or less.

 

Step 2

  • Wash hands thoroughly.
  • Set up 6-quart food processor with S blade.
  • Process 2 lb, 8 oz of walnuts with pulse 10-12 times to create roughly chopped (not finely chopped) walnuts.
  • Empty into bowl.
  • Process remaining walnuts in 2lb, 8oz batches and place each batch into separate bowl.

 

Step 3

  • For ease of preparation, and distribution of walnuts and raisins, prepare the batter for one full sheet pan at a time.
  • In large mixing bowl, add 1 quart plus 1½ cup of cool water (approx. 72°F).
  • Add in 1 box of whole grain muffin mix and whisk until batter is blended and smooth. Do not over mix.
  • Fold in 2 lbs. (32 oz.) dried raisins.
  • Fold in 2 lbs. + 8 oz. (40 oz.) chopped California walnuts.
  • Pour muffin mix into sheet pan.
  • Use spatula to evenly distribute batter.
  • Batter is very stiff and you may need to pat down in pan to evenly distribute batter.
  • Repeat for 3 more batches.

 

Step 4

Cook:

  • Place 4 pans of breakfast bars into oven and bake at 350°F convection oven for 20 minutes or until a knife comes out clean and it is a very light golden brown.

Step 5

Cool:

  • Place on rack to allow circulation below pans.
  • Cool at room temperature for 30 minutes.

 

Step 6

Prep:

  • Wash hands thoroughly and put on gloves.
  • Cut each pan into a 5 x 8 cut, 40 pieces, 3½” x 3 ½”.
  • Place in shallow 4 x 6 container, serving bag or ¼ lb. boat.
  • Place flat on sheet pans and place in cooler overnight to chill.

CCP: Hold below 41°F.

CCP: Never handle ready to eat foods with bare hands.

 

Step 7

Prep:

(Day of Service)

  • Pull Nutty California Breakfast Bars from cooler.

CCP: Never handle ready to eat foods with bare hands.

 

Step 8

Serve:

  • Serve: One Nutty California Breakfast Bar
  • The Nutty California Bar is perfect for making one day and serving the next day
  • Designed for Breakfast In the Classroom (BIC), Grab & Go, and Second Chance Breakfast