Iâ€™m in high gear preparation-mode these days. Lee and I are finally in our (probable) last U.S. port before we head east to the Bahamas! I say probable because we may decide to push south to Miami before crossing the gulf stream. For now, weâ€™re anchored off of Riviera Beach, FL. I canâ€™t get enough of the warm weather and sunshine but there is so much work to do!
There are provisions to buy. I hear vegetables are scarce in the Bahamas so I have some serious stocking up to do. Various wedding related errands need running and our list of necessary boat supplies is long.
I knew the next few days would be busy to say the least, so I made time for baking this afternoon. Not only did I get to check that activity off my list (for now), I also ended up with super snacks to fuel the craziness.
I wanted to make granola bars that were on the crunchy side, naturally sweetened, and contained my favorite spice: cardamom. I think it was a crunchy granola bar recipe and my beloved Spicy Oatmeal Cookies from How It All Vegan that got me hooked on cardamom. Itâ€™s the perfect spice for not-so-sweet sweets. It catches you off guard on your first bite and keeps you coming back to figure out whatâ€™s going on in your mouth!
These granola bars came together in my head this morning. I didnâ€™t get a chance to make them until we got back from lugging 3 jugs each of anti-freeze and oil down the street. Ingredients flew into a pot, onto a baking sheet, and into the oven. The smell of coconut and cardamom made it difficult to resist pulling these out early and digging in.
I think I succeeded with a certain amount of crunchiness and the perfect spice but my granola bars are probably not sweet enough for most people. Dried figs provide the only sweetness and I was happy with that. However, I would suggest adding some honey if you want more satisfaction in the sweet department. More dried fruit or a different kind (like dates) would also help. I think thatâ€™s what Iâ€™ll try next time.
Granola Bars #1 (I anticipate making many more)
A handful of dried figs, chopped (about 3/4 cup when chopped)
1/2 cup water
2 tablespoons coconut oil
1 tablespoon flax seed meal
2 cups oats
2 scoops (1/4 cup) vanilla soy protein powder (or your protein powder of choice; dried milk would work too)
1 teaspoon ground cardamom
Dash of cinnamon
1 egg, beaten
Preheat oven to 350 degrees F.
Combine chopped figs and water in a medium saucepan over med-high heat.
Bring the mixture to a boil and cook, partially covered, until the water had reduced to a syrup and the fruit hunks are soft and breaking down. Remove from heat.
Add coconut oil to the saucepan and stir until it melts.
In a separate bowl, mix oats, spices, protein powder, and flax.
Add the oat mixture to the saucepan along with the beaten egg.
Mix ingredients with a fork until they are completely blended.
Pour the mixture into a square baking pan or a cookie sheet lined with parchment or foil. Press until flat and even. I made an irregular square-like shape on a baking sheet. Cut outlines of bars and bake at 350 for 15-20 minutes (longer for more crunch).
After baking, remove bars from pan and cool on a wire rack.
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