Link attempts a first in the GastroBlast kitchen: making two recipes using the same ingredients. What differs between the Granola and Granola Bars are the methods. For the granola, clumps and clusters are the texture that goes perfectly with yogurt or milk. But for granola bars, Link has to find a way to get all the ingredients to bind together. Link learns about binding agents. Add in sticky honey and apricot puree and the plot thickens! Enter the fantastic flax seed, also able to thicken, coat and bind the grains while delivering even more nutrition ?kapow!
