Friday, November 30, 2012

Cran-Almond Granola Bars

Baking on a Demarle Silform foil usage and no greasing.  Baking never sticks.

Cran-Almond Granola Bars  (feeding a man clan....I always double this recipe
...don't let the pictures throw you off...everything is doubled)

 Combine in a big bowl:

2 Cups Oats (old Fashioned) 1/2 cup flour

1/2 tsp each soda, cinnamon, and salt

1/2 cup each....Adding craisins and almonds

Give it a stir!

Combine in a sauce pan:
1/2 cup (1 stick) butter, melted
(remember I double this)
1/2 cup sugar (I use Zulka)
2 TBS molasses
1 tsp pure vanilla extract
SIMPLY melt butter and dissolve need to boil.
low heat while you mix your dry ingreds

I find this at most grocery stores in the Mexican Food Section

1/2 cup

2 TBS Molasses

1 tsp vanilla

Pour on the flavor!

Coat i

Now that's well combined.

The original recipe instructs to bake in a buttered foil lined 9x13 baking dish.  I use Demarle silpat or flexipan.  Another option if you are avoiding cooking on aluminum foil would be a parchment paper lined cookie sheet.

Below is the recipe for easy cut and paste/printing

Cran-Almond Granola Bars

2 cups Old Fashioned Oats
1/2 cup flour
1/2 tsp salt
1/2 tsp soda
1/2 tsp cinnamon
1/2 cup craisins
1/2 cup almonds
1/2 cup (1 stick) butter
1/2 cup sugar and 2 TBS molasses
(or you can just use 1/2 cup brn sugar I just like the intensity of the molasses)
1 tsp pure vanilla extract

Bake @ 350 18-20 minutes until golden on the edges.  Be careful not to let it burn.  While it is still warm, cut into bars.  Let cool completely in the pan.

Storage instructions:  Keep bars at room temperature, in an airtight container, for up to 5 days.  You may store in the freezer longer.

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