Ginger Peach Granola Bars
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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 apples cored and chopped (use organic apples)
- 1 1/2 cups packed Medjool dates, seeded
- 1/2 cup maple syrup (can use yacon or agave nectar)
- 2 Tbsp fresh lemon juice
- 2 tsp ginger powder
- 1 Tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp sea salt
- 2 cups raw almonds, soaked
- 3 cups raw pecans, soaked
- 1 cup raw pumpkin seeds, soaked
- 1 cup dried cranberries
- 1 cup raisins
- 2 cup dried peaches
- Zest of 1 orange
- 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, place the temp at 105 degrees and dry for approx. 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.