I have an almost identical recipe posted as a granola in the recipe box under breakfast. But, I decided to re-post it since I changed the structure from a loose granola to an actual granola bar, just in case you were looking for a bar recipe.
This recipe has become a staple in my household. I have to tell you that my “staples” are growing. It use to just be flax crackers but now the list is getting longer. Ginger Peach Granola Bars is now another one.
My sweet husband has been asking me to make this recipe into a bar form for the ease of grabbing it as he heads out the door. His wish is my command. :) These bars are firm and crunchy yet chewy. How perfect is that?! The engineer that he is by heart, he is going to invent some type of home press for me. I will keep you posted on that development.
5 cups organic apples cored and chopped
1 1/2 cups packed Medjool dates, seeded
1/2 cup maple syrup (can use yacon or agave nectar)
In a food processor, place the fresh apples, dates, maple syrup, lemon juice, vanilla, cinnamon, salt and grind until completely smooth.
Transfer the mixture to a large mixing bowl.
Add the almonds, pecans, and pumpkin seeds to the food processor. Coarsely chop the nuts and seeds in a few quick pulses.
Add them to the bowl with the apple mixture
Add the cranberries / raisins / dried peaches and combine well.
To press into bars: I used a large cookie sheet that had a high lip on it. Line it with parchment paper and then spread the granola batter onto the cookie sheet. Spread it on evenly, making sure that there aren’t any holes in the batter. Place another sheet of parchment paper on top of that. I then placed a second cookie on top and pressed down on it. I placed it in the freezer for about an hour. This was to allow the sheet of granola to firm up and stick to itself so I could score it into bar shapes.
Once the bars are transferred to the mesh dehydrator sheet, dry at 145 degrees for 1 hour, then reduce to 115 degrees and continue to dry for roughly 16 hrs. These bars won’t become crunchy hard, but they will hold their shape nicely.
Store in a air tight container in the fridge to extend the shelf life.
The Institute of Culinary Ingredients™
To learn more about maple syrup by clicking (here).
To learn more about Yacon syrup by clicking (here).
Dates are an amazing ingredient for raw food recipes, click (here) to read why.
Why do I specify Ceylon cinnamon? Click (here) to learn why.
What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.