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| Snack Bars |
September 3, 2015
Its September in Michigan! Who cares if it's 90 degrees outside. It could snow here any day now. The Cider Mills are open, apples are ready for harvest and all my favorite vegetables are abundant and on display. The colors in the produce section could not be more brilliant! It's a great time to go Whole Foods Plant Based. The bars on the left are nut free and were baked in two 9 x 9 inch pans. Those on the right have pecans mixed in and were baked in one 9 x 9 inch pan for extra thickness.
Plant Perfect, Prep Time: 20 minutes, Cooking Time: 1 hour, yield 18 bars per pan.
RECIPE:
3 Cups Rolled Oats, 2 Ripe Bananas, 12 Dates (pitted and chopped), 1.5 Cups Apple Cider, 1 Cup Chopped Apples, 1/2 Cup Dried Cranberries (Craisins), 1 TBS Maple Syrup, 1 TBS Pumpkin Pie Spice, 1 tsp Vanilla, I Cup Raw Shelled Hemp Seeds (may substitute 1 cup of your favorite chopped nuts)
Pre heat the oven to 375 degrees. Put the bananas, 1 cup of rolled oats, maple syrup, apple cider, dates and vanilla in a blender or food processor. Blend until creamy. In a separate bowl put 2 cups rolled oats, pumpkin pie spice, shelled hemp seeds (or nuts) and mix them together. Stir in the contents from the blender until its the consistency of cookie dough. Mix in the chopped apples and dried cranberries.
Line a 9 x 9 inch baking pan with parchment paper. Spread the dough evenly and bake for 35 minutes. Take it out and let it cool for 10 minutes. Cut it into bars, turn them over and bake for another 15 minutes. Let them cool and serve. For a granola bar texture let them dry out overnight. I also tried splitting the dough into two 9 x 9 inch pans to make thinner bars.
Great as a snack, breakfast bar or energy bar.
Enjoy!
Dr. Kalmus
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