Monday, February 22, 2010

Granola Bars

2 cups old fashioned oats (gluten-free Bob's Red Mill)
1/2 cup raw sunflower seeds
1/2 cup raw cashews
1/2 cup raw pecans
1 cup sliced or chopped raw almonds
1 cup unsweetened coconut
1 cup applesauce
1 cup honey
1/3 cup sunflower oil
1 Tbsp chia seeds
2 Tbsp ground flax soaked in 3 Tbsp hot water
1/2 tsp salt
1 tsp cinnamon
1.5 cups assorted dried fruit or raisins

Preheat oven to 350 degrees. Toast the oats, sunflower seeds, coconut and nuts on a large stoneware pan or jelly roll pan for 30 minutes, stirring every 5-10 minutes. Remove from oven and then turn oven down to 300 degrees.

Combine applesauce, honey, sunflower oil, and chia seeds in a large mixing bowl. Combine flax and hot water together in a small bowl. After 5 minutes, combine the flax with the applesauce mixture. Stir in salt and cinnamon. Cut up any large pieces of dried fruit into 1/4 inch pieces.

When the oat mixture is finished toasting, remove from pan and stir it into the applesauce mixture until thoroughly moistened. Then stir in the dried fruit.

Prepare your jelly roll or stoneware pan by greasing with butter or vegetable oil. Then spread the mixture evenly onto the pan with a large spatula and firm it down. Bake at 300 degrees for 40 minutes.

Let cool, then cut into squares.

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