Wednesday, October 7, 2009
So much to report! California is madness, but I am (somehow) resisting the urge to eat nothing but rice bean & cheese burritos. I have been pretty busy in the kitchen, yes, but the best thing are these granola bars. They are so good I can't believe it. How many granola bars is too many? Three? Four? A whole batch? I started to just take the whole tupperware with me wherever I went, seriously. So here you go! The other thing that is awesome about granola bars is that you can make them with whatever you want and no matter how bad your allergies are (unless you're straight-up celiac, in which case you should buy special "no way in hell these are cross-contaminated" oats), if you make them yourself granola bars are a go. A cheap, portable, delicious go.
Lily's granola bars
Based on Alton Brown's recipe
4 cups oats (not instant)
1/2 cup honey (or agave, for you dirty hippies)
1/4 - 1/2 cup (brown) sugar (ditto)
1/4 tsp salt
1 cup-ish chopped dried fruit (apricots, cranberries, figs, oh my!)
1/4 cup-ish nut, soy, or sunflower seed butter
In a 350 degree oven, toast the oats on a baking sheet.
Meanwhile, in a medium-sized pot heat the sugar, salt and honey until the mixture is hot and gooey. When the oats smell toasty and are brown (15 min? Turn the oven down to 300!) add them + your fruit to the sweet stuff, and stir. It should be almost but not quite enough to get the whole mass to unite.
Glop in some nut/sunflower seed butter and stir.
Now line a loaf pan or cake pan with aluminum foil and press the oaty goodness in. When you think you've pressed enough, press more. Use another pan for even pressure, if you have one.
Now bake for 25 minutes. After you take them out, press some more! Now let the brick cool. Once it's cool you can break it into chunks and store in your cupboard (a week, if they make it) or the fridge (longer, but also less chewy) or the freezer (for self control).
Get creative! Do you have awesome additions? A kick-ass granola recipe? Let me know.