Toasted Caramel and Cranberry Granola Bars
GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, PALEO
I recently spoke to a lovely mumma who has a dear little boy. She mentioned that he can be a touch fussy with textures, preferring his food to be crunchy.
It reminded me of my little girl at a similar age and I was inspired to make a slice that would (hopefully) appeal to this sweet boy.
This slice can be chopped into mini-granola bites for a quick pick-me-up, or into larger, more substantial, granola bars for an afterschool snack. It is crunchy, yet bendy and hits the spot superbly.
I enjoy packing slices of this for picnics in the park with my little family. It is beautifully sturdy and holds together really well.
I hope you enjoy these delightful, toffee-esque bars! Our family totally adore them!
Recipe
60g raw brazil nuts
60g raw almonds
30g pepitas
20g sunflower seeds
2 tsp coconut oil
2 tsp coconut milk
1 tbsp honey (or rice malt syrup for a vegan option)
¼ cup coconut sugar
Pinch of salt
2 tbsp desiccated coconut
½ tbsp chia seeds
¼ cup dried cranberries (firmly packed)
Method
Line a square baking tray with baking paper (mine is 20cm X 20cm).
Place your nuts and seeds in a food processor or high speed blender and pulse 3-4 times until the nuts are roughly chopped. Alternatively you may roughly chop your nuts by hand but this will be more time consuming.
Now place your coconut oil, coconut milk, honey and coconut sugar in a frying pan and stir over a medium heat.
When the mixture begins to bubble add your chopped nuts and seeds.
Gently fold the toffee mixture through your nuts and seeds and continue to stir for 5-8 minutes, or until it smells beautiful and toasty.
Turn off the heat and fold through the salt, desiccated coconut, chia seeds and dried cranberries.
Now spoon the mixture into you prepared baking tray.
Place another piece of baking paper over the top and press the mixture firmly, and evenly, flat. Be sure to press it right into the corners.
Remove the top layer of baking paper and place your granola bars in the fridge for 1 hour to cool.
Using a very sharp knife slice and serve!
