Wednesday, April 27, 2011

My Favorite Chewy Granola Bars

Every time I make these I wonder why I don't do it more often. They never last very long and I'm finding myself trying to scrounge up enough leftover nuts and seeds from around the kitchen to make at least two cups. This batch is going to quickly found its way to the freezer, as they were airplane food for our trip! You never know what kind of food will be available in airports, and we are fortunate enough to have had a long enough layover in Vancouver to venture out and find somewhere for lunch. It was a long day. And I like to eat.


1 2/3 cups certified gluten free oats
½ cup sucanat
1/3 cup gf flour blend of choice
1 heaping tsp cinnamon
2-2.5 cups dried fruits and nuts*

1/3 cup nut butter (almond, peanut, sunflower etc)
1 tsp+ home made vanilla (I always use lots!)
1/3 cup melted coconut oil
¼ cup honey or agave

* dried cranberries, goji berries, blueberries, walnuts, almonds, pecans, sesame, flax, pumpkin, sunflower seeds, etc

Preheat oven to 350 degrees.

Spray an  8×8 pan with cooking spray and then line pan in both directions with parchment paper.

Mix together the first 5 ingredients in a medium sized bowl.

In a large bowl (or in your stand mixer), mix together vanilla, coconut oil, honey/agave & nut butter.

Add the dry ingredients into the wet and mix well.

Spread in the pan, and press down firmly with a spatula.

Bake bars for about 35 minutes, until starting to brown around the edges.

Remove from oven and let cool completely. Trust me on this- they WILL fall apart if they're even slightly warm. Wait until the next day if you can!

 

Check out more allergy friendly recipes at this week's Allergy Free Wednesdays Bloghop! 

3 comments:

  1. They look so dense and soo good, Kristin! Yum!

    Shirley

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  2. Looks like a great recipe, Kristin! I'm sorry, but the Weekend Wellness event is only for recipes from the previous week. If you have something recent or want to post this again, you can re-submit! :)

    ReplyDelete
  3. Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

    ReplyDelete