As a COVID-19 precaution, my family has preferred to drive to nearby destinations and have short weekend getaways. Usually, we take a zip lock bag of mixed nuts, a packet of bean chips and a box of hummus. The granola bars that I have picked up in the supermarket in the past have never been to my liking...either being too sweet or too chewy or even not having the combination of nuts that I like. So before my recent trip, I decided to make my own. I took inspiration from Dana Shultz and @loveandlemons and came up with my first batch of home-made granola bars. I’m pleased with the way they came out but will continue experimenting with different versions. Have you made any? I would love to know your favorite combinations.
Ingredients:
¼ cup Tahini
¼ cup date syrup (you can use honey or brown rice syrup as well)
Pinch of cinnamon
3 Tbsp raisins
Big pinch of sea salt
¼ cup puffed quinoa
1 tsp coconut oil, melted (you can used melted butter as well)
1 ½ cups of rolled oats
½ cup crushed pecans
½ cup slivered almonds
1 Tbsp flax
1 Tbsp sesame seeds
¼ cup pumpkin seeds
Procedure:
Preheat oven to 375℉ / 190℃
In a bowl, combine all the bolded ingredients above. Lay out evenly on a parchment-lined baking tray. Bake for 15-20 min until lightly golden in color.
In a bowl combine the Tahini, date syrup, raisins and cinnamon.
Fold in the baked mixture.
Add the quinoa puffs and fold again.
At this point adjust your sweetness level.
Tightly pack this mixture in a parchment-lined baking tray. Cover with another parchment paper and using the back of a flat bottomed cup make sure that everything is leveled and even. Cover with plastic wrap.
Store in the refrigerator for an hour.
Cut them in equal size bars.
Enjoy them right away or roll them up in parchment paper to take on your trip!
