Not only a yummy snack but also a way to occupy a 2 year old inside when theres a snow storm outside. Just dumping ingredients into a food processor and pressing buttons. Perfection. Also, the ingredient possibilities are endless! Expect some additions to this post.
3.29.13 Recipe updated and overhauled. I nixed the Raisins and added dates instead. Also added Pecans and Coconut Oil.
1/2 Cup Almonds
1/2 Cup Dates
1/4 Cup Pecans
1 tsp Coconut Oil
chia seeds (for the top)
Dump the almonds into the food processor and process for a minute.
Add the dried fruits and process until everything is chopped fine and sticks together when you press it.
Form into bar shape or roll into balls. Pour chia seeds on a plate and press into them.
Store in the fridge.
tags: Energy bars, snacks, toddler activity, cooking with kids, kids in the kitchen, kitchen aid food processor
These are based on my fabulous friend Kathy’s granola bars. I’m always searching for fast breakfasts because well… ahem… breakfast bores me to death. (yea, I’m working on that). These, on the other hand, make me excited to eat in the morning.
note: While very customizable, the big thing to remember when choosing additions to this recipe is watching the balance of sweetness. Dried fruits are super sweet – nuts, not so much.
You can use any kind of nut butter (peanut, almond, sunflower, etc) or a combination. This recipe is a combo and I even went a step further and made my own sunbutter (recipe here). Also, keep these in the freezer – they’re just better that way.
(Hmmmm… ok so….serving size…. really depends on size of wrapper. I made 4 way-too-giant cupcake sized wrapper ones)
1 1/4 cups warm water (110 degrees F/45 degrees C) (note 2/2016: Maybe increase to 1.5 Cups Water- Dough too dry last time)
5 cups all-purpose flour
1/2 cup white sugar [I used a bit less]
1 1/2 teaspoons salt
1 tablespoon vegetable oil [I used coconut oil]
1/8 cup baking soda [original recipe calls for WAY too much so i changed it to what you see]
1 cups hot water [altered this to balance the baking soda]
kosher salt for topping
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 6 – 8 minutes, or until browned. [The bottoms burn fast on such a high heat so check them towards the end – Possibly lower heat/extend cooking time next time?]
The only granola thats not too sweet for me… mine. You can customize it as you like… chia seeds, pecans, apricots, cherries… Just don’t put the dried fruit in until the end or it will burn. (lesson learned the hard way. It sucks to have to pick through a giant batch of granola to find little burnt rocks)
6-8 Cups Rolled Oats
1/2 – 1 Cup Sesame Seeds
1 Cup Unsweetened Coconut Flakes (sweetened coconut will burn in the oven)
1 Cup Almonds (Rough Chopped)
1/2 Cup Oat Bran (Optional)
1/2 Cup Sunflower Seeds
1/2 Cup Pecans (Chopped)
1/2 Cup Oil ( I use coconut oil or vegetable oil)
3/4 Cup – 1 Cup Maple Syrup (The real kind, of course)
1 Cup Dates (I buy the whole ones and chop them up)
Combine all the dry ingredients together EXCEPT for the dates. (They will burn in the oven so you add those after cooking)
Mix oil and Maple Syrup together, pour over the dry ingredients and mix well.
Preheat oven to 300 degrees
Pour mixture onto 2 cookie sheets, being careful to spread evenly. (Any super thin spots may brown more)
Stir every 20 minutes for around an hour/ hour & a half. Cooking time always varies for me for some reason. Just keep trying it and cook it till its super crunchy.
When done, stir in dates and put in a sealed container in the fridge.
I use a mandolin on the thinnest setting so that they cook faster… also because mandolins are so satisfying. Do you have one? You should. Theres nothing more fancy than paper thin sliced vegetables atop your salad.
oil (we use olive)
salt (we use pink Himalayan sea salt)
Slice up potatoes as thin as you can get them.
Put them in a bowl, drizzle with olive oil and salt them.
Arrange them on a plate so that they dont touch.
Cook for a minute at a time in the microwave until they start to brown. (If you want them crunchy, you have to brown them or they will be chewy)