Because of this book I went into the cabinet to read some ingredients listed on things like my favorite morning granola bars. Though the product has a pretty respectable list of ingredients there were a few things that just don't sit right with me, like soy protein isolate, "natural flavor," mixed tocopherols.
I just made some granola bars that came out pretty good. Here's what I came up with.
Preheat the oven to 325-degrees
For the mix:
1/2 c. rolled oats1 1/2 c. 7-grain cereal (you can use Bob's Red Mill, if you do you can leave out the flax seeds listed below).
1/4 c. sesame seeds
- Put these ingredients into a food processor and pulse (can be as fine as you want, you can even bypass this step, but the 7-grain cereal I used had millet in it which was a little too rough on the teeth for me).
1 c. Whole Wheat Pastry flour
2 T. Bob's Red Mill wheat germ
2 tsp. finely ground flax seed (unless you use Bob's Red Mill, which includes flax seed)
1/2 tsp. baking soda
1/2 tsp. Bob's Red Mill corn starch
1 T. Dandy blend or Inka (or other grain coffee substitute. I use this ingredient for the chickory root in it.)
1/2 c. evaporated cane juice sugar
- Combine all these dry ingredients into a bowl and mix thoroughly.
1/4 c. Canola Oil
1/4 c. Brown Rice Syrup
1 T. Coconut oil (you can leave this ingredient out if you don't have it around, just add another 1T. of canola oil to the mix)
2T. Water
1/2 tsp. salt
1 T. sunflower seed butter (or almond butter, or even peanut butter)
- Whisk all these ingredients together.
- Add the wet ingredients to the dry ingredients and mix until thoroughly incorporated.
- Put this mixture onto a cookie sheet lined with parchment paper and spread evenly so that there is an even thickness all around. Score with a pizza cutter or knife into serving size pieces.
- Bake for about 30-minutes. Turn the cookie sheet 180-degrees every 10-minutes so it bakes evenly (the edges might burn, I just discarded the very edges that did so).
- Cool on a wire rack.
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