Granola Breakfast Bars

A low-sugar version of a camping favorite, contributed by a Clubmember.

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Ingredients

1. ⅓ cup / 50 g dried blueberries (preferably unsweetened and sulfite-free)
2. ⅔ cup / 100 g Thompson raisins (preferably unsweetened and sulfite-free)
3. ⅔ cup / 100 g dates
4. ¼ cup / 30 g roasted salted almonds, chopped
5. ¼ cup / 30 g pecans, chopped
6. ⅓ cup / 50 g sunflower seeds
7. ⅓ cup / 50 g pumpkin seeds, roasted and shelled
8. ⅓ cup / 50 g quick cooking oats
9. ½ cup / 60 g whole grain flour (i.e. quinoa)
10. ½ cup / 100 ml 100% fruit juice, unsweetened (i.e. mango)
11. 2 Tbsp / 40 g liquid honey or liquid coconut sugar/syrup
12. ⅓ cup / 50 g whole flaxseed, freshly ground

Directions

1. Preheat oven to 375°F/190°C/gas mark 5. Line baking tray with grease proof, wax, or parchment paper
2. Chop dates, place in bowl with other dried fruits.
3. Add nuts, seeds, oats, and flour. Mix well.
4. Pour in fruit and honey or liquid coconut sugar, and mix thoroughly.
5. Transfer mixture to tray. Spread evenly with utensil or fingers to about ½ inch / 1 cm thick.
6. Bake in the middle of the oven for 20 minutes till golden brown.
7. Remove from oven, cool on tray, and slice into 12 bars.

This is half the honey in Gino’s bars, and I find it fine. I expect the honey is preservative, I took a double batch for two weeks of camping, and they kept fine. It also holds them together, so using a sugar substitute wouldn’t work.

Serving size: One 1½ oz / 42½ g bar (1/12 of recipe)

Exchanges per Serving: 1 Carb, ½ Protein, 1 Fat

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