I have recently learned that my carb intake is insufficient, leading to so-called "glycogen depletion" while cycling. I have possibly spent too much time around folks who boast of equating a healthy diet with a diet that is partially or fully deficient in carbs. I followed, not realizing the consequences.
Mid bike ride it turns out that a cyclist needs (immediate) simple sugar, in addition to some more complex carbs. At this time of the year sour cherries make their way to the market in vast quantities, but they spoil extremely quickly and must be frozen.
I've tried in the past freezing in zipper bags, intending to eventually learn how to make a proper pie (I never did). Now I'm thinking that there could be another pertinent use for them: cherry bars that are dry enough to carry along on a bike ride, and where the cherries have stabilized enough so that they do not spoil quite as rapidly as they normally do. The need for simple sugars would be satisfied by the cherries; the need for complex sugars by the crust.
My first experiment was to simply add them, in large quantities, to a standard brownie mix. That didn't fare so well. The mixture was too moist to cook uniformly—edges cooked, inside not so much—even after leaving for extra time in the oven. Worse, after a day in the fridge some of the cherries have turned color from the characteristic "still good" bright red to a dull "likely spoiled" crimson red.
Can sour cherries be used in a semi-stable bar? The idea is that I'd use the whole lot (5 kg!) and have ample supply in the freezer.