Jan 14, 2015
Granola Energy Bars
Granola energy bars. From my kitchen. With brown rice syrup. Something is completely askew in the universe.
Actually, this is one of the reasons I enjoy cooking challenges. It forces me to try things that I normally would not consider.
Brown rice syrup? Fortunately, I live in southern California, the capital of "food as medicine," so finding it was pretty easy.
The taste is similar to Lyle's Golden Syrup or agave syrup. It's actually pretty tasty. You could probably use it as a substitute for simple syrup, only much more sparingly. It is also a good substitute for honey or sugar in your coffee or tea.
These granola bars were incredibly easy to make and the recipe is really flexible. They consist of about 2 cups of toasted oats along with about 2 cups total of toasted slivered almonds, toasted pumpkin seeds, toasted sunflower seeds, coconut, and dried fruit (I used dried cherries and golden raisins). Two thirds cups of the syrup is boiled with a couple of tablespoons of butter, and then stirred into the mixture of cereal, coconut, nuts, and seeds, along with a bit of salt. The whole mixture is pressed into a parchment lined 7 inch by 11 inch pan and baked at 325 degrees F for about 30 minutes. Once the pan has cooled, you can whip out your big chef's knife and cut the bars.
They kind of bring me back to my crunchy granola days.
To see how other bakers fared with this recipe, check out the links on the Tuesdays with Dorie page. The specifics of this recipe are on page 328 of Dorie Greenspan's new book, Baking Chez Moi. I am in love with this book.