I thought I’d tempt you all with a picture of the finished product first.
There’s really nothing fancy about these granola bars, except their shape. You change the shape and name of something, and all of a sudden, you’ve got everyone’s attention! Well, if it works, why not? I’ve been a gym/food/fitness junkie all my life, and I started to get bored of granola bars, all of them. I can’t vouch for the power bar varieties, but the snack varieties, I can. Let’s face it, processed, quickie foods … that’s all they are!
I love to experiment, and I have a handful or more guinea pigs to taste test my creations. Trust me, they are more than happy to help me with my “special projects”. Never had one complaint!
Visuals work best, so I am just going to give some of my ingredients list that way:
These are liquid sweeteners. Maple syrup can also be used, as well as honey. Just experiment, as some seed/sweetener combos do not work well together.
There are many nut butters out there, some are “raw”, which I also use. These are more natural and less processed than peanut butter, so the sweet factor is significantly less.
Chia seeds, flax seeds (must grind before using, better absorption of nutrients), hemp hearts
I have tried many protein powders, and have not liked most of them. This is what I buy most of the time, unless I receive sample packs for testing. I like these because they possess a more natural flavour, and it is on the lower side of sweet.
These are muffin “tins” made out of silicone. I have never baked in silicone moulds, though I have used a silicone mat to bake vegetables and cookies. I prefer parchment for baking cookies; but as for vegetables, I would use the mats again. They prevent vegetables from sticking or burning.
Storage of the pucks – place in a container and separate with a layer of parchment to prevent sticking.
I’m going to share a version of this recipe, as a lot of the ingredients are interchangeable, so I always suggest you put in what you already like. Experimenting with organic or what some call “funky” ingredients can be expensive. Unless you know you already like them, stick with what you do like. For example, I paid $20 for close to 2-oz of matcha green tea powder, and $18 for less than 2 cups of cacao nibs. Good for me, I love both these ingredients, you get the picture … and I just want to mention that I use raw where I can, i.e. raw pumpkin or sunflower seeds.
Total prep time is a measly ten minutes! I love it!
1-1/4 c crispy cereal (I used a rice crisps)
1 c quick cooking oats
2 T ground flax, hemp hearts, or chia seeds (try sesame or black sesame seeds)
1/4 c finely chopped dried fruit (I used cacao nibs)
1/4 c finely chopped nuts or seeds (I used pepitas)
1/2 c maple syrup or brown rice syrup (I used rice syrup)
1/2 c nut or seed butter (or peanut butter, Nutella?) (I used sunflower seed butter)
1 t vanilla extract
Combine dry ingredients, including dried fruits, together into a bowl and set aside. Measure syrup and butter into a pot over medium-low heat and stir to mix thoroughly – mixture will be thick. Pour over dry ingredients and quickly stir together until everything sticks together. Immediately press into moulds. Refrigerate for two hours before consumption. Must be stored in refrigerator, and can be stored for up to two weeks’ maximum.
Give this a try and share your comments, won’t you?
What are your favourite fruit and nut combinations?