Saturday, October 22, 2011

FRUIT and NUT GRANOLA BAR


Who can resist a chewy and crunchy granola bar?
I was working with a friend one day when she pulled a beautifully
wrapped granola snack from her purse.  It hit the spot!
So today I made some that will be wrapped-and-ready for
those times when I just have to have a bit of something
to satisfy my craving ... and it will be healthy.


Buy a favorite assortment of seeds, nuts and dried fruit.
This is a versatile snack and you can use whatever grabs
your fancy ... or taste buds.


After toasting, measuring and stirring, the mixture needs a
binding agent.  This one is a lovely golden color.


Pack all that array of munchy goodness into a baking pan.


There you have it .... pleasing to the eye ...
and chewy and crunchy ... just like the ads.

FRUIT and NUT GRANOLA BAR

1 ½ cups rolled oats (quick-cooking)
1 cup slivered almonds, toasted
1 cup flaked coconut, toasted
1/3 cup sunflower seeds, toasted
¼ cup sesame seeds, toasted
¼ cup pumpkin seeds, toasted
¼ cup  flax seed
½ cup dried cranberries
½ cup dried apricots, chopped

On a parchment-lined cookie sheet, toast rolled oats in 350° oven for
10 to 12 minutes, stirring occasionally. Pour into a large mixing bowl.
Continue toasting almonds, coconut, sunflower, sesame and pumpkin seeds
in batches. Times will vary but most will take approximately 5 minutes.
Watch the coconut carefully as the moment of browning seems
to happen in an instant.
Reduce oven to 300°.

½ cup maple or golden syrup
3 tbsp. sunflower or coconut oil
¼ cup brown sugar, packed
1 tsp. vanilla
¼ tsp. salt

Combine syrup, oil, sugar, vanilla and salt in medium saucepan.
Cook over medium heat until sugar dissolves. Combine oats, nuts, seeds
and fruit.  Pour warm syrup mixture over oat mixture and stir
until mixed. 
Spread granola into a parchment-line 9 x 13 - inch baking pan.
Place a piece of waxed paper on top and press down with a metal
spatula to pack evenly.
Bake for 25 minutes; remove from oven and allow to cool
completely in the pan for several hours.
Cut into bars.  Wrap and store in airtight container or freeze.
Yield: 16 bars (1 ½ x 3 - inches)






1 comment:

  1. Looks so good. Will need to try these. And that soup...wonder how many bowls full we ate growing up. Nothing says comfort food quite like it. Miss you.

    ReplyDelete