My friend in California, Christina, sent this recipe to me awhile back. I have been meaning to try it and the other night, after seeing the high costs of granola bars filled with crap, I decided it was time. These bars are a great snack before hitting the gym and the original recipe has lots variations you can try. Click on the link below for the original recipe to see more flavor options.
By Gena Hamshaw, author of the blog Choosing Raw
Ingredients (makes 10-12 bars)
- 2 1/2 cup of rolled or quick oats (I used a maple flavored because it is what I had on hand)
- 1 cup of raw pumpkin seeds (pepitas)
- 1/2 cup of raisins
- 2/3 cup of peanut or almond butter (I used a maple peanut butter because it is what I had on hand)
- 1/2 cup of agave (may need a bit more if granola is dry)
- 1/8 tsp sea salt
Method1. Mix dry ingredients in a large bowl (oats, pumpkin seeds, raisins, salt).
2. Mix wet ingredients in a separate medium bowl (nut butter, agave).
3. Pour wet ingredients over dry ingredients and mix well. Add more agave as needed.
4. Transfer granola bar batter to a foil, saran wrap, or wax paper lined 9x9 pan.
5. Cover granola with additional saran wrap and press firmly into pan.
6. Refrigerate for 4 hours then cut into bars. Will keep in the fridge for 2 weeks.
Last night we had Spicy Thai Peanut Noodles. I also wanted to make an appetizer and remembered this dip I had seen awhile back. OMG it wins the award for the best dip I have had this year. It is a roasted red pepper dip called Muhammara. We used pita chips to dip in it. YUM!
I used this recipe for Muhammara at The Healthy Junky
*I used regular molasses because I did not have pomegranate molasses*