The biweekly task for Baking Chez Moi was Dorie Greenspan’s Granola Energy Bars. This recipe is eminently adaptable, but I followed it pretty closely: oats, pepitas, sunflower seeds, slivered almonds, dried cranberries, unsweetened coconut flakes, brown rice syrup, and vanilla.
I bought most everything at the health food store with the little self-serve bins so that I didn’t need to purchase massive amounts of everything.
As the FFWDers know, I made my own vanilla for the first time as a gift to my baking family members (and myself!). I made single varietal vanilla, as seen in this post here (scroll down a bit). Because these bars already have the fruitiness of the cranberries I didn’t choose the Tahitian vanilla, and because I wanted to try something different from the typical Madagascar Bourbon, I went for the slightly unique Ugandan Bourbon vanilla flavors. The deeper earthy flavors were a lovely boost for these wonderful granola bars.
After some time in the oven and then a few hours to set, the bars are ready to be sliced and eaten. They are good! My husband made me put them away so they weren’t in plain sight tempting him. Definitely on my list to make again and I like that there wasn’t a ton of sugar in them since I chose unsweetened cranberries and unsweetened coconut. Even the brown rice syrup wasn’t too too sweet, as I think honey and corn syrup would’ve been for my palate.