Comments on: Nigella’s Breakfast Bars Recipe

By: Laura

Laura — Tue, 15 Sep 2009 09:46:56 +0000

Hi,

I’ve made these and think they are kind of ok, not the greatest but not the worst either. Will definately try adding cinnamon and vanilla next time. My question is how long can you store them for? I made mine a week ago, would they still be ok to eat?

By: Tracey

Tracey — Thu, 02 Oct 2008 07:57:50 +0000

I think I can understand why you’re not so keen on them, they can be a bit hard to chew etc, but for me they’re perfect for breakfast – I’ve made them a few times now, more or less following the recipe, and I think they’re yummy, and have just the right balance of flavour (not too much) to go with my tea in the morning. :)

By: Allen

Allen — Tue, 09 Sep 2008 16:33:42 +0000

Dylan:
I’m glad to hear that you liked them! I should probably give them another try sometime – I think the addition of vanilla and cinnamon would help sway me. You give me far too much credit for having a sophisticated palette :-) I just remember these bars tasting kinda ‘blah’.

By: Dylan R. Mullins

Dylan R. Mullins — Tue, 09 Sep 2008 16:19:38 +0000

Just made these on Sunday night to carry me through the week on a shoestring. I have to disagree, and say I think they are really good. Although, I’ve seen some of the stuff you cook, and clearly you have a far more sophisticated palette than I, so perhaps it’s just a matter of being open to anything over here.

I did actually take your suggestion and add a tbsp. of vanilla extract (not the fake crap either), and 2 tbsp. of cinnamon. The vanilla lingers every couple of bites, while the cinnamon is there to add punch to every bite. The other change I made was to double the recipe to the T (I had a feeling I’d like these), and I only used pumpkin seeds — healthy or not, I don’t want to be eating flax seeds or sesame seeds in my breakfast bars. Something about those two tastes together for breakfast churns my stomach.

Either way, great recipe, and thanks for sharing!

By: Geggie

Geggie — Thu, 07 Feb 2008 00:58:00 +0000

Yep, no pictures for me for a while as far as I can tell. That sucks. Maybe I can figure a way to do it from Flickr.

By: Allen of EOL

Allen of EOL — Wed, 06 Feb 2008 19:06:00 +0000

geggie: i just went to your blog and noticed you’re trying to post via iPhone too :-) Apparently, my blog host (Blogger) has an issue with posting pics via iPhone to Blogger (@@#@!@#) … *sigh* … oh well, no remote blogging for me, at least not for awhile.

By: Geggie

Geggie — Wed, 06 Feb 2008 19:01:00 +0000

I found you from a comment you made about posting from your iphone. So glad to see that you're a food blogger. I love you!

What a disappointment on the bars, I do adore Nigella.

I'll be back.

By: Allen of EOL

Allen of EOL — Wed, 06 Feb 2008 19:01:00 +0000

manggy — the worst part is that I have alot of them to eat and I don’t want to be wasteful. Maybe I should dip them in chocolate :-) Let me know if you make the bibingka — a good friend of mine is filipina and raved about it. The extent of my filipino cooking is adobo and lumpia (love, love, love lumpia).

helene — thanks for stopping by. I’m trying to take better pics, so appreciate the comment!

By: Helene

Helene — Wed, 06 Feb 2008 07:18:00 +0000

I like the picture. Sorry to hear it was not the best bars.

By: manggy

manggy — Wed, 06 Feb 2008 06:16:00 +0000

Sorry to hear that, Allen… I’m wondering how in the world 14 ounces of condensed milk still come out bland in the end. I would have thought that it would be too sweet. Live and learn..

Maybe instant oats and eggs would have improved the texture (or remove the oats and seeds). But I don’t think you’ll want to try it again :)

Re: The bibingka: yeah, I’ve always wanted to try making it, but it will need some research so what I make will be as good as the ones sold in the provinces. Stay tuned ;)