Vegetarian Sunflower Seed Granola Bars Recipe
Stored in a sealed container in a cool, dry place, bars will keep for up to one week. These bars are great for freezing, they can be stored in the freezer for up to one month, whenever you feel like them just take out however many you want. Allow to thaw and if they seem to hard then just pop them in the microwave for a couple seconds.
Ingredients
• ⅓ cup corn syrup
• ⅓ cup honey liquid
• ⅓ cup vegetable oil
• 2 cups large-flaked rolled oats
• 1½ cup hulled unsalted sunflower seeds
• 1 cup rice crisp cereal
• 1 cup raisins
• ½ cup sliced almonds
1. Preheat oven to 350°F. Line a 13x9 inch metal cake pan with parchment paper and set aside.
2. Pour corn syrup, honey and vegetable oil into a small saucepan and place over medium heat. Allow mixture to come to a boil. Once boiling, lower heat to medium-low and allow for mixture to simmer until liquid has thickened. Once thickened, take pan off of heat and allow to sit to cool for about 1 minute.
3. Meanwhile, mix together rolled oats, sunflower seeds, rice crisp cereal, raisins and almonds in a large mixing bowl.
4. Once honey liquid has cooled a bit pour into mixing bowl. Using a rubber spatula stir mixture together until dry ingredients are fully coated with sticky liquid.
5. Transfer the granola into the prepared cake pan and pack down using a spatula or a large spoon. (To prevent granola to keep sticking to the spoon or spatula lightly grease them with butter).
6. Place pan in the centre of the oven and bake for 25 minutes, or until golden brown colour. Remove from oven; set aside to cool. Once cool cut into bars and serve.
Makes 16 bars
Sweet-n-Nutty Snack Mix
Stored in a dry place or fridge in a sealed container, it will keep for up to 2 weeks.
Ingredients
• ½ cup raw almonds
• ½ cup raw hazelnuts
• ½ cup dried, pitted cherries
• ½ cup raisins
• ½ cup raw Brazil nuts
• ¼ cup lightly salted sunflower seeds
• ¼ cup lightly salted pumpkin seeds
• ¼ cup dried apricots, chopped
• ¼ cup chocolate chips (optional)
• Cinnamon or nutmeg (optional)
1. Preheat oven to 350ºF. Place almonds, hazelnuts, cherries, raisins and Brazil nuts into a container that has a lid.
2. Spread sunflower and pumpkin seeds across a rimmed baking sheet and place into the oven. Toast for 10 to 15 minutes or until lightly browned. Pour into the container along with dried apricots, chocolate chips, if using, and a dash of cinnamon or nutmeg, if using.
3. Place lid onto the container tightly and shake mixture together well.
Makes approximately 3 ½ cups
|