My favorite: Golden Rejuvenating Granola Bar

Cranberry Almond Bar 12-2015 a

*Delicious, homemade, gluten-free, oil-free, soy-free, refined sugar-free

*Makes 24 mini bars or 12 large bars

INGREDIENTS

1/2 cup (125 mL) sliced and raw almonds

1/4 cup (60 mL) pepita seeds

1 1/2 cups (375 mL) gluten-free rolled oats

1 1/4 cups (300 mL) rice crisp cereal

1/4 cup (60 mL) dried cranberries

1 teaspoon (5 mL) ground cinnamon

1/4 teaspoon (1 mL) kosher salt

1/2 cup (125 m:) organic honey

1/4 cup (60 mL) roasted almond butter (or peanut butter)

1 teaspoon (5 mL) pure vanilla extract

DIRECTIONS

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Line a 9 inch square cake pan (or any cake pan you have) with two pieces of parchment paper (one going each way)
  3. Spread the almonds in an even layer on a rimmed baking sheet and toast them in the oven for about 10 to 12 minutes, until lightly golden and fragrant. set aside to cool.
  4. In a large bowl, mix the oats, rice crisp cereal, pepita seeds, cranberries, cinnamon, and salt. Stir in the cooled toasted almonds
  5. In a small saucepan, stir together constantly the honey and almond butter until well combined. Cook over medium heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.
  6. Our the almond butter mixture over the oat mixture using a spatula to scrap every bit out of the pan. Stir well until all of the cereal and oats are coated in the wet mixture. NOTE: The resulting mixture WILL be difficult to stir because it will be very thick.
  7. Transfer the mixture to the prepared pan, spreading it out into a nice and even layer. You will need to lightly wet your hands and press down on the mixture to even it out. Use a pastry roller or your finger tips to compact the mixture evenly and firmly.  This will help the bars to hold together better. Press down on the edges with your fingers to even out the mixture.
  8. Place the pan in the freezer, uncovered. Let it chill for about 10 to 15 minutes, or until firm.
  9. Lift the oat squares out of the pan, using the parchment paper as handles. Place the oat squares on a cutting board and with a pizza roller or serrated knife, slice the square into 6 rows and then slice them into half to make 12 bars in total (or for 24 bars slice the square into 12 rows and then slice them into half.

10.Place the bars together in a long  and rectangular tupper-wear container with one row on the bottom and the 2nd row on top of the 1st row but separated from the bottom row with a sheet of parchment paper).  Store them in the refrigerator for up to 2 weeks. You can also store them in the freezer for up to 1 month.

ENJOY!!!

cranberry almond bar 12-2015

Advertisements
%d bloggers like this: