Posts tagged ‘granola bar recipe’

October 8, 2011

hemp granola bar perfection

I am glad after all these attempts I hadn’t give up on making granola bars, otherwise I never would have made it to this place of granola perfection. I have had many a pan of granola bar turn into brittle crumbly tooth chipping cereal, or worse… softy chewy falling wads of oats. I have had them all, and from a baker who doesn’t especially enjoy graonla bars… I was all set to put my attempts aside forever, except that my family loves them and is always buying boxes of $7 over-packaged organic granola bars box at the store… which I wince at time and time again.

This recipe was inspired from the whitewater resort recipe book, only I put my standard SOLE spin on it.. whole grains, vegan, no GMO, less sugar, you know the drill.

So if your anything like me and your shoulders hackle at the thought of another failed attempt.. then you have my word this recipe will bring you to the delicious state of granola bar perfection.

warm your oven to 350

While its warming toast the following items in it for 10-15 minutes (depending on what temp you put them in at)

1 cup coconut

1 cup hemp seeds

1 cup mixed seeds (sunflower, millet, sesame, flax, and chia)

meanwhile in a large bowl combine

1 cup oil (I used 1/4 hemp oil, 3/4 grape seed oil)

1.5 cups almond butter

2 tsp vanilla

1 cup organic rice syrup

1 cup cane sugar or brown sugar

blend well then add:

6 cups oats (I used half quick oats and half rolled)

1 cup dried fruit

1 cup chocolate chunks

all the toasted seeds and nuts

 

Once eveything is combined well press mixture into a silpat sheet lined 18×12 baking tray and cook for 25 minutes. It should be just golden when it;s ready to come out of the oven, allow to cool for about 5 minutes before cutting bars (in the pan still) then allow them to cool entirely.

 

 

 

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March 8, 2011

cha cha cha chia!

 

Amazing Vegan Gluten Free Super Power Squares!
Packed full of energy and essential fatty acids these are not only the most requested recipe I have, they are a personal favourite! I have made a raw variation of this snack too, which I am happy to share if anyone requests it.

YOU’LL NEED

1 1/2 cups crispy brown rice cereal

1/2 cup raw sliced almonds

1/4 cup raw sunflower seeds

1/4 cup hemp seeds

2 tablespoons whole chia seeds

1/4 cup flax seed

1 cup dried Medjool dates (about 6 ounces), pitted

1/4 cup natural smooth unsalted almond butter

1/4 cup brown rice syrup

1/2 teaspoonsea salt

1/2 teaspoon real vanilla

1 Tbsp pure cocoa powder

Toast cereal and nuts and seeds in oven for about 15 minutes (until aromatic and lightly browned) and then allow to cool for a few minutes before  pulsing the  mixture in a food processor  about 5 (1-second) pulses. Transfer to a medium bowl; set aside.

Place dates in the food processor and process until finely chopped and a ball forms, about 15 seconds; set aside.

Place almond butter, rice syrup, salt, and vanilla in a medium saucepan over medium-low heat. Stir until mixture is combined and runs like slow-moving lava, about 1 minute. Remove from heat, immediately add dates and cocoa powder, and, using a wooden spoon, stir, smashing down on the dates, until well combined and no streaks of cocoa remain. Pour / spoon hot syrup over cereal mixture and stir, pressing as you do, until evenly combined. (This takes some muscle and time, about 5 minutes.) Transfer to the prepared baking pan and, using your hands, spread and firmly press the mixture into the pan. Let cool completely.

Remove the date-seed slab from the pan. Cut it in desired size bars and keep in an air tight container or you can freeze them.

* I have a sweet little vintage flower  biscuit cast iron pan I often use to form these, in which case I call them chia flower power!