Great cookie bar recipe! (I won't be eating this for breakfast, except maybe on holidays.) :) I didn't have quite enough of each ingredient so made these subs: In place of 1 c butter, used 1/2 stick of butter + 1/4 cup Smart Balance spread. In place of whole wheat flour (I was out), used tapioca flour. In place of 1/2 c wheat germ, used 1/2 cup All Bran Buds softened in coconut milk (the moisture of which helped make up for the smaller amount of butter). Used equal amounts pecans and coconut (1.5 cups each) because I really love coconut. WONDERFUL!

Reviewed On: Dec. 12, 2009

Thanks for sharing this great recipe. We really loved the bread and are sharing it with friends and family, too! I took advice from other reviewers and replaced half the oil with applesauce. Otherwise, followed recipe precisely (including the baking time, which is spot-on!), to great effect. Next time, I might try adding a little sugar to the loaf pans and the batter-tops for a more interesting crust. Definitely a keeper!

Reviewed On: Sep. 29, 2009

YUM! Quick, easy, uses stuff we tend to have on hand, and guest-worthy! Changes we made: Used a big chunk of ginger to flavor the sauce (rather than chopping it -- I don't care for chewing on ginger, but the flavor and fragrance are GREAT in this dish). We also added a little shredded cabbage, sugar snap peas, and cubed baked teriyaki tofu at the very end, for a complete protein dinner. Wonderful. Will make often! Thanks!

Reviewed On: Aug. 15, 2009