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Ginger Peach Granola Bars

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raw vegan gluten-free Ginger Peach Granola Bars packaged to go
I have an almost identical recipe posted as granola in the recipe category of “Breakfast.”  But, I decided to re-post it since I changed the structure from loose granola to an actual granola bar, just in case you were looking for a bar recipe.
That right, there is an important lesson to learn about raw food prep. You can take one recipe and change it up… creating 1…2…3… or more recipes from one!  It causes you to look at that bowl of ingredients in a much different way. :)
This recipe has become a staple in my household.  I have to tell you that my “staples” are growing.   It used to be just 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 at heart,  he is going to invent some type of home press for me.  I will keep you posted on that development.
I just wanted to share a photo with you that I took of some of the bars I made recently for my truck driving dad.  I made them extra thick so they could be a meal replacement or a filling, nourishing snack!  They turned out fantastic.  So, know that you can make them thin or thick.  Enjoy and have a blessed day, amie sue

close up of raw vegan gluten-free Ginger Peach Granola BarsIngredients:

yields roughly 18 (1/3 cup each) bars


Make the batter:

  1. In the food processor, fitted with the “S” blade, combine the diced apples, pitted dates, ground flax, sweetener, lemon juice, ginger, vanilla, cinnamon, and salt. Place in a large bowl.
    • If the apples are organic, leave the skins on. Otherwise, peel them.
  2. Back in the food processor combine the; almonds, pecans, pumpkin seeds, cranberries, raisins, and peaches.  Process until they break down to a small crumble.
  3. Pour into the bowl with the apple mixture, add the orange zest, and combine with your hands.

Shape and dehydrate:

  1. To press into bar shapes.
    • I used my sushi press, found (here).  Click (here) on how to shape the perfect bar,
    • Or you can: Pour the batter into a parchment paper-lined baking sheet with an edge, spread out, place another sheet of parchment paper on top, and using the same sized cookie sheet I put another on top and pressed down firmly.
    • Place the cookie sheets in the freezer to firm up the bars for approx. 1 hour.  About the time it takes to clean up the kitchen. :)
    • Remove the bars when nice and cold; this will help you score them into the desired shapes.
    • Remove the top cookie sheet and flip the batter onto the countertop.  The batter should still be sandwiched in parchment paper.
    • Using a knife (be sure to protect your countertop) cut through the parchment paper, cutting the bar batter in half.
    • Remove the top parchment paper and using either a knife or cookie cutter, score the bars into the desired shape.
  2. Place the individual bars on the mesh sheet that comes with the dehydrator.
  3. Slide the tray into the dehydrator and dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F)  for approx. 16 hours.
  4. Store in an airtight container and place in the fridge.  These will freeze well too.
  5. Option: You could make cookie shapes with this batter as well.  Using an ice scoop in any size.  Follow the same directions for dehydrating and storing.  One other option is to spread the mixture out thinly on the non-stick sheets that come with your dehydrator and make granola out of it.

Culinary Explanations:

  • 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 essential to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.

12 thoughts on “Ginger Peach Granola Bars

  1. JoyAnn says:

    This is a basic, basic, basic question. I haven’t done any of the recipes yet, so I’m visualizing. But I’m sure if I do the recipe, I’d know the answer…but I’ll ask anyways to ease my curiosity. When you soak nuts and/or seeds, do you do a final rinse and use only the soaked ingredient or do you use the liquid that remains from the soaking as well?

    • amie-sue says:

      Hello JoyAnn,

      After soaking nuts and seeds, I always give them a good rinse. I never use the soak water, to me the soak water is “dirty” and has impurities in it. That is my opinion. :)

  2. Audra says:

    How many bars does this recipe yield?

    And Thank you soooo much for all the great recipes.

    • amie-sue says:

      Hi Audra…oh dear, I forgot to include that didn’t I!! Sorry about that. I don’t have an answer. I don’t remember, it has been awhile since I had made those. Sorry. amie sue

  3. Teresa says:

    Would one be able to do these granola bars without a dehydrator? Say in the oven on lowest (mine 170) for fewer hours even possibly with the door cracked open to further reduce temp? {I have a convection oven}

    • amie-sue says:

      Hello Teresa, I am sure it is possible but I don’t bake my raw treats so it will be an experiment. Please let me know how it goes if you try it. Have a wonderful and happy evening, amie sue

  4. G says:

    Hi. The recipe says that you can use agave nectar or yacon in stead of 1/2 cup of maple syrup. How much yacon do you use if you use that? If you choose the agave, do you use as much as the maple?

    • amie-sue says:

      Hello G…. I recommend starting with 1/3 of a cup of any of them and add more if needed. Everyone is sensitive to different levels of sweetness. Have a blessed evening, amie sue

  5. jill says:

    Hello Annie – sue,
    Firstly thank you for your wonderful blog and your generosity.
    I have just begun my raw food journey , which I have to admit is a little bit intimidating ,even though I have been vegan for about 35 years.
    Just a quick query – I have just made a batch of the peach/granola bars – I actually made them into cookies, as just a quick treat and have ended up with 4 trays.
    Have you tried freezing the bars post dehydrating and if so what was the result?
    Many thanks for your time and inspiration.

    • amie-sue says:

      Good evening Jill. :) Thank you for your sweet words. I appreciate them.

      Any change in the way we eat can be intimidating but I hope that you quickly relax and find the joy in it. I am always here to help with questions, thoughts or comments. So please never hesitate. :)

      I actually freeze a lot of raw cookies and bars. They tend to do real well and will keep for months. Just make sure they are well sealed to fight off freezer-burn and any odors that may trickle in. And when the day comes that you remove them to enjoy, you can always pop them back in the dehydrator for a bit to get that texture back.

      I hope this helps. Keep in touch and have a great weekend. amie sue

      • jill says:

        Thank you so much for your response
        Annie-Sue – 3 containers in the freezer and one already eaten ( really delicious recipe).
        I am going to try one of your vegetable pasta dishes tonight.

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