With no added sugar and lots of fruit, these soft, chewy bars are a nice alternative to store-bought granola bars. Although they take a little time to make, they are not at all difficult, and we're sure you (and your body) will love the results.
- Portion size 24 servings
- Credits : Canadian Living Magazine: June 2012
- 3 cups whole dried apricots (about 1 lb/450 g)
- 1 cup whole almond
- 1 1/2 cup large-flake rolled oats
- 1 cup pitted dates
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
MethodIn bowl, pour 2 cups boiling water over apricots; let soak at room temperature until almost all liquid is absorbed, about 12 hours.
Meanwhile, cook almonds on rimmed baking sheet in 350°F (180°C) oven until fragrant and toasted, about 10 minutes. Let cool and coarsely chop. Set aside.
Toast oats on rimmed baking sheet in 350°F (180ºC) oven until fragrant, 8 to 10 minutes. Set aside.
In food processor, purée together apricots, soaking liquid and dates until almost smooth. Scrape into heavy-bottomed saucepan. Bring to boil over medium heat, stirring constantly; boil, stirring, until very thick and mixture can mound stiffly on spoon, 10 to 13 minutes.
Add oats, cinnamon, ginger, salt and cloves; cook, stirring, until mixture becomes solid mass that is difficult to stir, 8 to 10 minutes. Fold in almonds.
Scrape into parchment paper–lined 9-inch (2.5 L) square cake pan, smoothing top. Bake in 200°F (100°C) oven until dry to the touch, about 1 hour. Let cool in pan on rack. Turn out onto rack and remove paper. Let dry for 12 hours.
Cut into 2-1/4- x 1-1/2-inch (5.5 x 4 cm) bars; wrap each in plastic wrap. (Make-ahead: Store in airtight container for up to 3 weeks.)
Nutritional facts Per bar: about
- Fibre 3 g
- Sodium 51 mg
- Sugars 15 g
- Protein 3 g
- Calories 123.0
- Total fat 4 g
- Potassium 331 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 23 g
- Iron 8.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 7.0