Friday, August 19, 2011
Dayv and I took a cruise of the Greek Islands for our honeymoon. Each morning, I looked forward to my amazing breakfast of figs, dates, apricots, almonds, and tons of fresh fruit. Recently I thought how that combination of dried fruits and nuts would make a delicious granola bar. And so, my Mediterranean Honeymoon Granola Bars were born ;)
Mediterranean Granola Bars
2 cups gluten-free rolled oats
1/2 cup organic vegan sugar
1/4 cup buckwheat flour
1/2 tsp salt
1/2 tsp cinnamon
1 cup chopped almonds
1/2 cup chopped turkish apricots
1/2 cup chopped mission figs
1/2 cup currants
2 tbsp flaxmeal mixed with 4 tbsp water, and set aside for 5 minutes
1/3 cup olive oil
1/3 cup brown rice syrup
1/3 cup unsweetened natural applesauce
1 tsp almond extract
Preheat the oven to 350 degrees. Line one 8"x8" glass pan with parchment paper going one way, so that the opposite sides of the pan have parchment sticking out above the top. Lightly grease the parchment paper and exposed pan with non-stick spray.
In a large bowl, combine all of the dry ingredients and mix until everything is evenly distributed. In a medium sized bowl, whisk together all wet ingredients. Pour the wet ingredients into the dry ingredients and mix together until everything is evenly coated.
Pour into prepared pan and press down until the mix is firm and level, making sure that it has completely taken the shape of the pan(I used the back of a rubber spatula). Put pan in preheated oven and bake for about 40 minutes, or until light browned around the edges.
Remove from oven and allow to cool for about an hour(or until pan is no longer hot). Then, place in freezer and allow to chill for an additional hour or two. After the bars are cooled, use a sharp knife and cut bars into desired size(I cut mine into 8 bars). Pick up both sides of the parchment paper and lift the bars out of the pan. Wrap individually and store bars in the refrigerator or freezer to keep firm.