#Vegan #Gluten Free Almond Cherry Cacao Nib Granola Bars recipe for you Prep Time: 40 minutes, Cook time: 20-30 minutes, Yield: 32 granola bars Ingredients: Bobs Red Mill Gluten Free Rolled Oats - 6 cups slivered almonds - 2 cups dried tart cherries - 1 cup cacao nibs - 3/4 cup brown sugar - 1 cup coconut oil - 3/4 cup Lyles Golden Syrup - 1/2 cup honey (agave nectar, molasses, maple syrup or Lyles Golden Syrup are suitable replacements) - 1/2 cup cinnamon - 1 teaspoon salt - 1 teaspoon almond extract (vanilla can be substituted) - 1 teaspoon Instructions: Preheat the oven to 350°. Lightly toast the almonds for 8-10 minutes. Mix together the cinnamon and salt in a small bowl. Melt the coconut oil on low heat in a small saucepan. In a large bowl, toss the oats with the melted coconut oil, cinnamon and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they dont burn. Remove from the oven and set aside. Reduce the heat to 325°. In a medium saucepan, combine the brown sugar, Lyles Golden Syrup and honey. Heat the mixture slowly, stirring until all combined and the sugar has melted. Remove from heat and stir in the almond extract (or vanilla). Toss together the toasted oats, almonds, flaxseeds, cherries and cacao nibs in a large mixing bowl. Slowly pour in the warm syrup mixture, stirring as you pour. Toss the mixture to fully incorporate the syrup. Line 1 baking sheet with parchment paper and evenly press the mixture into the pan. Cover the pan with another sheet of parchment paper and use it to smooth out the mixture, then gently press another baking sheet onto the parchment paper and press down evenly to ensure the bars are uniformly pressed. Once even and smooth, remove the top baking sheet and parchment paper. Bake the pan for about 20-25 minutes for chewy granola bars or 25-30 minutes for crunchier granola bars. Rotate the pan halfway through. Remove from the oven and allow to cool for at least 15-20 minutes. Using the edges of the parchment, lift the entire sheet of granola from the pan. Cut 8 strips length wise by 4 strips wide. I found the granola was easier to cut when it was still a bit warm and pliable. bakingthegoods/
Posted on: Wed, 21 Jan 2015 13:00:00 +0000
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