Hard to believe we are in the second week of August already and it seems summer just started! Cooking this time of year takes a little extra effort because it interferes with the gardening. Snacks like granola bars help with maintaining my energy levels but I refuse to buy store ones. I have tried many recipes and really can’t say any were my favourite go to—except this one. A good sign is when an 8- and 12-year-old grandchild give a thumbs up and wants another one.
Granola Bar in the Round
Compared to store-bought granola bars, these rounds contain two to three times less sugar per serving. I used silicone muffin cups and also a 12-cup greased muffin pan. The silicone muffin cups worked the best. They baked up nicer and removing was a breeze.
- 2 Tbsp ground flaxseeds
- 1 Tbsp date puree
- 1 Tbsp maple syrup or molasses
- 1 egg white
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1 cup salted or unsalted pepitas (pumpkin seeds)
- 1/2 cup quick-cooking rolled oats
- 1/4 cup dark chocolate chips (use the ones sweetened with Stevia)
In bowl, combine flaxseeds, date puree, maple syrup, egg white, cinnamon and sea salt. Add pepitas, oats and chocolate chips; toss to coat.
Preheat oven to 350°F; grease 12-cup muffin pan or use the silicone muffin cups that don’t need any greasing. Divide mixture evenly in bottoms of the muffin cups; start with a heaping tablespoon. Press down the mixture using the back of spoon to compact. This is important!
Bake until the edges begin to brown, 15 to 18 minutes. Place on wire rack and let cool completely before unmoulding. Also important!
***Date puree
Take two cups of tightly packed and pitted Medjool dates, and pour 1/2 cup hot water over them. Let them sit for at least 30 minutes then process them until smooth using a food processor or blender. You may have to use extra water to make the past smoother.
