"...what a person accomplishes in life is directly correlated with the people around them." - John Berardi

Tuesday, June 24, 2014

"Granola" Bars

I've been wanting to try another "granola" bar recipe for some time now and finally made time for it (and our internet is working again...don't get me started on it). I found this recipe on the Gluten Free Fix blog and modified it just a little. Wouldn't be me without at least a little modification, right? :D

I am happy with the final product, especially since they actually held a nice bar form but there are a couple of things I'll do differently next time. They were actually too sweet for me, so I will leave the craisins out next time and might even try cutting the honey amount in half and see if they still stick together in a nice bar with less honey. Otherwise, I think they are great and hope you'll try them out and let me know what you think!

"Granola" Bars

1/2 cup honey (consider using half this amount)
1/4 cup butter or coconut oil
1/4 cup almond butter (or any nut butter)
1 teaspoon vanilla
1 teaspoon cinnamon
dash of salt
1 cup unsweetened shredded coconut
1 cup sliced almonds
1 cup chopped walnuts or pecans (I used pecans)
1/2 cup craisins, raisins, or dark chocolate chips (optional)

1. Preheat oven to 300. Line a 9×13 dish with parchment paper.
2. In a large pot, on low heat, melt together honey, butter or oil and nut butter. Stir until smooth. 
3. Remove from heat, stir in vanilla and cinnamon.
4. Add all dry ingredients & stir until combined. 
5. Pour into dish, press down, and flatten mixture into an even layer with a spatula.
6. Bake for 25-30 minutes at 300 degrees, until golden in color.
7. Remove from oven and let sit until almost cool.
8. Pull the entire piece of parchment paper out of the dish and place on a baking sheet to cut the bars down the center lengthwise and into rectangles (about 18 bars). They will seem somewhat flimsy, so be careful.
9. Bake again for another 7-10 minutes. This will firm them up and make the bars nice and crispy.
10 Store in an airtight container, up to 1 week. They also freeze well for an extended period of time.

Not too bad...eh? What do you think?