My very sweet friend Lauren Kelly is a certified nutritionist and new author of:
Lauren is generously sharing a signed copy with a lucky winner and fan of Knead to Cook on Facebook this Friday, February 8th, 2013. I couldn’t wait to dive in and start testing out some recipes. Today I tried the Cranberry Apple Granola Cookie Bars. I did use almonds in lieu of walnuts (prefer almonds more) and I omitted the cranberries because my oldest isn’t a fan. My review… they are heavenly!!! I highly HIGHLY recommend these. And they are totally wheat free! They are totally flexible too. You can add cherries, raisins, whatever nut you prefer. The end result… perfection! Love Lauren and her recipes!
INGREDIENTS | MAKES 25 BARS
3 cups wheat-free rolled oats
3⁄4 cup walnuts ( I used slivered almonds), finely chopped
3⁄4 cup ground flax seed
1⁄3 cup almond meal
1⁄2 cup shredded coconut
1⁄8 teaspoon kosher salt
11⁄4 cups honey
1 teaspoon wheat-free vanilla extract
2 ounces dried cranberries, unsweetened (optional)
2 ounces dried apple slices, unsweetened
These bars are like a cookie and a granola bar in one. There is no need to buy the store bought granola bars anymore. These are healthy and delicious.
- Preheat the oven to 350°F.
- In a large bowl, mix the oats, walnuts (or whatever nut you prefer), flax, almond meal, coconut, and salt. Place on baking sheet and roast in the oven for 15 minutes, stirring occasionally.
- Dissolve honey and vanilla in a saucepan over low heat.
- Remove dry ingredients from the oven and pour into a bowl. Lower oven to 300°F. Grease 9″ × 13″ glass dish with cooking spray.
- Mix honey mixture into bowl with dry ingredients, add the cranberries and apples.
- Pour into greased dish and spread out evenly. Use rubber spatula to press down evenly. Bake for 30–40 minutes, until golden brown.
- Let cool for at least 1 1⁄2-2 hours to harden.
— Knead to Cook