Friday, September 18, 2009

Granola Bars for Crunchy Folk

I've told so many of my friends that I'd pass along my granola bar recipe. The problem is, I don't have a recipe. I was just looking for a way to make gluten-free granola bars and tweaked some older recipes. Eventually, I just stated eye-balling the ingredients until I had the right texture. I keep meaning to pin down exact measurements but I'd probably never be able to make them again if I did that.

In a large sauce pan, cover the bottom with honey.

Add about 2/3 cup of nut or seed butter. I've used almond, cashew, walnut, sunflower, pumpkin, and tahini. They all work.

Melt the two together on low heat. Don't boil.

Add a tsp of vanilla.

If it's too lumpy, I add a bit of olive oil or coconut oil.

Then, add any or all of the following:

brown rice crisps
gluten-free oats
shredded coconut
chopped raisins (apricots and prunes are also good)
seasame, sunflower, and/or hemp seeds

Stir until all ingredients are coated with honey and nut/seed butter.

Press into a square pan and chill.

You can also sprinkle chocolate chips on top when it's still warm.

1 comment:

  1. Another favourite recipe! Thanks, Andrea. By the way, I really enjoyed your column today in the Brockville Voice - I particularly like the last paragraph about the idea that it probably wasn't laziness that caused our mothers to not teach us to can.