Baking Chez Moi - Granola Energy Bars

I'm glad I made these Granola Energy Bars and our second recipe for January, Brown Butter and Vanilla Bean Weekend Cake, a few weeks ago, or this post may have fallen by the wayside...

Last week was irritating to say the least, with flooding in my bedroom, a backed up kitchen sink, and Trapper battling yet another health issue. Things settled down by Friday, and I had a great time photographing a Tuscan Peasant cooking class taught by cookbook author Pamela Sheldon Johns on Saturday, and a relaxing, rainy Sunday editing photos and getting some things done around the house.

The original plan for this batch of granola bars was to fly FedEx to TN for the start of baseball season and long days, but that didn't happen with all the chaos. Instead, I was able to snack on a few during the week, and passed out the rest to a few friends and coworkers. I plan on making another batch this week and getting them mailed!

I've made granola bars before, but never with brown rice syrup, which is used as the binding agent in these. The remaining ingredients include old-fashioned oats, nuts and seeds of your choice, dried fruit of your choice, shredded coconut, salt, butter and vanilla extract. I used dried apricots and cherries, almonds, sunflower seeds, and pepitas.

The oats, nuts and seeds are toasted...

and mixed with the dried fruit, coconut and salt. The brown rice syrup and butter are melted, vanilla added, and then the hot mixture is poured into the bowl and mixed until the granola is evenly moistened.

The sticky granola is firmly pressed into a parchment lined pan, baked, pressed down again, allowed to cool, and cut into bars.

The bars keep well for a week, and are great with morning coffee or tea, or anytime throughout the day when you need a snack.

Tuesdays with Dorie is an online cooking group where anyone can bake along. We bake with two books – Baking with Julia and Baking Chez Moi. I am baking along with the Baking Chez Moi group, which bakes two recipes per month and posts on the second and fourth Tuesdays of the month. We are asked to refrain from including the actual recipe in our posts, to promote the publishing industry and encourage others to buy the cookbooks.



Two other great cookbooks by Dorie...

Energize Me

These Cranberry-Pistachio-Almond Bars would have been a gorgeous alternative to Christmas cookies, but Jen over at Use Real Butter didn't give me the idea until after Christmas! Actually, she's blogged a few versions of her homemade fruit and nut style-Lärabars, and I've always wanted to try them. I remember Lärabars when they first came out, and I still buy them on occasion, but these are so easy to make at home!

Before I get too ahead of myself, I really need to send a little love Jen's way. She has been one of my main idols in the food blogging arena from Day 1 - going way back to 2007 when I knew absolutely nothing about food blogging or photography. We also share a love of dogs and the mountains. Jen has almost convinced me, on numerous occasions, to pack it all up and move to Colorado. Her food, nature and wildlife photography is beyond stunning. Someday, I hope to meet this awesome and inspirational woman!

I started out following Jen's recipe, but didn't realize I only had a cup of pistachios. Fortunately, I also had a cup of Marcona almonds left over from a recent recipe. I decided to mix the two nuts, and decided to also add a bit of cinnamon and vanilla bean paste.

I've been enjoying one of these bars either in the morning, with my Greek yogurt, or in the afternoon for a snack. Everyone at the office really loved them.

Dried Cranberries, Dates, Pistachios, Almonds, Orange for zest
Not shown: Cinnamon and Vanilla Bean Paste

Left: Cranberries, Dates, Cinnamon and Vanilla Bean Paste
Right: Pistachios and Almonds

Fruit and nut mixtures, and orange zest

Mixed together thoroughly with your hands

Pressed into parchment-lined 8 x 8 baking pan

Transfer to freezer to firm up before cutting

Sliced and ready to eat!

Cranberry-Pistachio-Almond Energy Bars
Adapted from this recipe
Makes 16 bars

1 1/2 cups dried Medjool dates, pitted
1 1/2 cups dried cranberries
1 cup raw unsalted shelled pistachios
1 cup roasted, salted Marcona almonds
Zest of one Orange
1 teaspoon cinnamon
1 teaspoon vanilla bean paste

Place the cranberries, dates, cinnamon and vanilla bean paste in a food processor and process until paste-like. Transfer the dried fruit mixture to a large mixing bowl. Place the pistachios and almonds into the food processor and pulse until coarsely chopped. Pour the nuts into the mixing bowl with the dried fruit. Add the grated orange zest. Using your hands, mix well so that the nuts are incorporated evenly. Line a 8 × 8-inch baking pan with parchment and transfer the mixture to the baking pan. Press firmly and evenly, making sure to get the mixture into the corners. Put the pan in the freezer for about an hour. When the mixture is frozen, lift the contents from the pan. Carefully slice the frozen square into eight slices (or whatever size you wish) and then slice each one of those in half. Store in an airtight container in the freezer or refrigerator. Makes about 16 1 x 4-inch bars.

Enjoy!

Denise & Trapper