granola bar recipes

a friend of mine shared with me her recipe for granola bars. her friends call them the « golden crack granola bars » :D i’ll try it later tonight.

i only have like 3 granola bars recipe aside from that, so i googled some. i’ll look at these more carefully later.

http://smittenkitchen.com/2010/02/thick-chewy-granola-bars/
http://www.cdkitchen.com/recipes/cat/1305/
http://www.best-ever-cookie-collection.com/granola-bar-recipes.html
http://www.cooks.com/rec/search/0,1-0,chewy_granola_bar,FF.html
http://www.joyfulabode.com/2008/04/11/homemade-granola-bar-recipe-no-high-fructose-corn-syrup-in-these-bars/
http://www.quietfish.com/notebook/?p=1642
http://www.canadianliving.com/food/chewy_granola_bars.php
http://www.foodnetwork.com/recipes/alton-brown/granola-bars-recipe/index.html
http://allrecipes.com//Recipe/easy-granola-bars/Detail.aspx
http://guiltykitchen.com/2010/09/07/granola-bars/
http://www.musingsofahousewife.com/2009/09/granola-bar-recipe-ii.html
http://www.thekitchn.com/thekitchn/breakfast/recipe-crunchy-granola-bars-083752
http://cookeatshare.fr/popular/healthy-homemade-granola-bar-recipe?nr=1
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/no-recipe-zone-recipes/No-Bake-Chewy-Granola-Bars
http://www.thedailygreen.com/healthy-eating/recipes/600
http://www.bbcgoodfood.com/recipes/7001/cinnamon-berry-granola-bars

***edit***

so i tried the golden crack granola bars. WAY too sweet for my tastes. 1 cup demerara suger + 2/3cup honey = way too sweet for me. so i took a look at some of these recipes, to see how they dose their sugar.

i’ll try with amounts similar to these next time.

http://smittenkitchen.com/2010/02/thick-chewy-granola-bars/
1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats)
1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup peanut butter or another nut butter (I used almond butter) (optional)
1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)
6 tablespoons melted butter
1/4 cup honey, maple syrup or corn syrup
2 tablespoons light corn syrup (see Note above)
1 tablespoon water

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)

Once cool, a serrated knife (or bench knife) to cut the bars into squares. [Updating to note, as many had crumbling issues:] If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the “glue”, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.

*Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips. My mix: 1/2 cup wheat germ, 1 cup dried cherries, 1 cup walnuts, 1/2 cup pecans and 1/2 cup dried unsweetened coconut flakes. Because my pieces were all pretty coarse, I pulsed them in the food processor a few times to break it up a little, though this isn’t necessary if you don’t mind yours chunkier.

http://www.joyfulabode.com/2008/04/11/homemade-granola-bar-recipe-no-high-fructose-corn-syrup-in-these-bars/
Preheat the oven to 400 degrees Fahrenheit.

Gather your ingredients:

* 2 cups oats
* 3/4 cup wheat germ
* 3/4 cup sunflower seeds
* 1 cup peanuts, crushed
* 2/3 cup brown sugar
* 1/2 cup honey
* 4 Tbsp butter
* 2 tsp vanilla extract
* 1/2 tsp Kosher salt
* approximately 8 oz. dried fruit

To crush your peanuts, put them in a plastic bag and smash them with a heavy mallet, measuring cup, or sauce pan.
Then, mix the peanuts, oats, wheat germ, and sunflower seeds in a baking dish with sides. Toast them in the oven for 10-12 minutes, stirring every few minutes so that they don’t get burned.
Meanwhile, prepare a glass baking dish (about 11 x 13 inches) for your granola by lining it with waxed paper lightly sprayed with a nonstick spray.
Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly. (I forgot to take a picture of this step, but it looks so pretty!)
By now, your grains and nuts should be toasted, so mix everything together in a large bowl. The grains, the liquid “glue,” and the dried fruit. Oh, and turn off your oven, because you’re finished with it now.
Mix everything REALLY WELL because you want to make sure the “glue” gets all over everything. Now, dump your granola mixture into your prepared baking dish.
Spread out the mixture with a wooden spoon or spatula.
Now fold over the sides of the waxed paper or add a sheet on top, and PRESS HARD all over the granola. You want to compact it together so that your bars won’t fall apart when you cut them.
Wait 2-3 hours or until the granola has totally cooled.
Then, open the waxed paper …
And carefully turn the granola onto a large cutting board, peeling away the rest of the paper.
Now, firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you’d like.
I wrapped ours individually in plastic wrap, so that we could just throw one into our bag or lunch box in the morning. If you’d like to save on packaging though, you can store yours in an airtight container, between sheets of waxed paper (so they don’t stick together).
Of course, you can mix up the recipe. I used peanuts because they’re what we had, but next time I’m going to make the granola nutless at first, but during the pressing-down part, I plan to press almonds into the top of the bars.
Another combo that would be fun to try is macadamia nuts, dried pineapple, and coconut flakes.
Or try dried cranberries, walnuts, and white chocolate chips (just a few).
I also plan to add flax seed to my granola mix.
Different flavors of honey would also probably change the final outcome too. Mmm…
So many options! Good thing we have time!

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