Hudson Bay bread (high carb and fiber)

• 1 1/2 LBS. margarine or butter. I would use butter
• 4 cups of sugar (use raw sugar)
• 2/3 cups karo syrup (or molasses for iron)
• 2/3 cups honey
• 2 TSP maple flavoring (Mapleine)
• Cream together the above ingredients.

Add the following while mixing:

• 1 1/2 cups ground nuts (almonds for potassium)
• 19 cups quick cooking oatmeal (rolled oats not instant), ground up

Spread in a large sheet pan, 18 x 26. Press it down into the pan. About ½” thick. Bake at 325 in a convection oven for 15-18 minutes. As soon as the bread has been taken from the oven, use a spatula to press it down. This presses the bread together to keep it from crumbling. Cut it while still warm.

For home-size preparation, cut this recipe at least in half. A conventional oven requires a longer baking time.

Gary’s Notes:

• Cut the recipe in half. I do not have a mixing bowl large enough for all of the ingredients.
• I increased the cooking time to 22 minutes. Don’t over cook or you have granola
• Down be afraid to press the mixture in the pan before baking and after it comes out of the oven. You cannot harm it.
• I use a typical home cookie sheet pan that is not as large at what is called for above.
• Cut in 3” squares for a lot. Smaller sizes for snacking.
• Eat alone or slather w/peanut butter and jelly.

	per slice
Energy Value	2562kJ / 610 kcal.
Protein	8.8 g
Fat	22g
Carbohydrate	94g
Fibre	4.8g
Sodium	.4g

My best guess - Values indicate a typical 150g portion without peanut butter or jelly