Skip to main content

Granola Bars à la A.B. (that's Alton Brown)


Have I mentioned my boys' (yes, all three of them!) recent obsession with Alton Brown's show Good Eats?? They watch it on Netflix and, honestly, I'm impressed with his ability to inspire my crew into the kitchen. My husband actually set foot in the kitchen and made A.B.'s Mint Julep!

They were all watching an episode that included granola bars and protein bars and asked, "Can we try?" Of course! I'm always looking for ways to eliminate packaged and processed foods from my shopping routine. Homemade granola bars seemed a perfect project as we head back to school this week.

adapted from Alton Brown's Granola Bars recipe: here

My husband is doing a gluten-free and dairy-free experiment, so I skipped the wheat germ, opting for flaxseed meal. I added in chia seeds and hemp seeds. I also subbed in olive oil for the butter. But I stayed true to the original process and will be making this weekly, I think.

Ingredients
  • 2 C old-fashioned rolled oats
  • 1/2 C sunflower seeds (with shells)
  • 1 C sliced almonds
  • 1/2 C flaxseed meal
  • 1 T chia seeds
  • 1 T hemp seeds
  • 1/2 C raw honey
  • 1/4 C organic granulated sugar
  • 1 T olive oil
  • 1 t vanilla bean paste
  • 1 t pure almond extract
  • 1/2 t kosher salt
  • 1-1/2 C mixed dried fruits (we used dried cranberries, golden raisins, and chopped dried apricots)

Procedure
Grease a square baking dish and set aside. Preheat the oven to 350 degrees F.

On a parchment-lined baking sheet, spread the oats, sunflower seeds, almonds, and flaxseed. Place in the oven and toast for 15 minutes, stirring every 5 minutes so nothing burns.

In the meantime, combine the honey, sugar, olive oil, vanilla paste, extract, and salt in a medium saucepan. Cook over medium heat until the sugar has completely dissolved.

Once the oat mixture is nicely toasted, remove it from the oven and reduce the heat to 300 degrees F. Add the oat mixture to the honey mixture, fold in the dried fruit, and stir to combine. 


Scoop mixture out into the prepared baking dish and press down with the bottom of another baking dish or with your hands. Place in the oven to bake for 25 to 30 minutes. Remove from the oven and allow to cool completely. Cut into squares. These will keep for about a week in an airtight container. 

Comments

  1. I was lucky enough to meet Alton Brown and watch him in person. He did a great show for us, very entertaining. You can read about it at http://adayinthelifeonthefarm.blogspot.com/2013/11/a-day-of-rest.html

    ReplyDelete
    Replies
    1. That's awesome. My husband and I have tickets to attend his Cooking for Solutions party in October while the boys are away with my parents. So excited.

      Delete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa