INGREDIENTS
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ingredients2 1/2 cups rolled oats 1/2 cup chopped almonds 1/3 cup honey 1/4 cup unsalted butter 1/4 cup brown sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1/2 cup dried apricots, chopped 1/4 cup 85% dark chocolate chopped methodHeat oven to 180 degrees.
Line an 8-inch square pan with aluminium foil. Then lightly oil. Add oats and almonds to a small baking sheet and bake for 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl. Combine butter, honey, brown sugar, vanilla extract and salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar dissolves completely. Pour butter mixture into a bowl and mix in the toasted oats and almonds. Let cool for about 5 minutes then add apricots and a 1/4 cup of the chopped chocolate. Stir to combine. Transfer the mixture to the lined pan and firmly press the mixture into the pan. Cover then refrigerate at least 2 hours. Remove the block of granola mixture from pan then peel away the aluminium foil. Cut into bars. Store bars in an airtight container - if not eaten instantly! CHICK PEA & DATE SLICEYou will need:
2 cans chick peas 1 cup quick oats 2 cups pitted dates 3 tbsp sugar 3/4 tsp salt 2 tsp baking powder 1/2 tsp baking soda 1/4 cup orange juice or apple sauce 2/3 cup soy or almond milk 3 tbsp coconut oil 1 1/2 tbsp pure vanilla extract 1 cup dark chocolate chips Preheat oven to 180 c, and grease a 25 cm deep round pan. Combine all dry ingredients (except chocolate) in a large bowl. In a separate bowl, combine all wet ingredients. Put around 1/3 of the dry and 1/3 of the wet ingredients into a food processor and blend until smooth. Place into a separate bowl, and repeat the process twice more with the rest of the ingredients. Stir in the chocolate chips, and pour into the pan. Bake 35-40 minutes then let cool at least 15 minutes before trying to remove it. |
AuthorCarrie Jeff Archives
July 2019
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