No Bake Granola Bars- Pecan Butter Tart OR Pistachio Sesame OR Apricot-Almond

Friday September 27, 2013


Elemental Custard

Pistacio Sesame


SORRY - I know you thought you had seen the last of the pistachios. Thank you in advance for indulging me. I can't help it. Every time I look into my cupboards I am immediately drawn towards the pistachios... And sesame seeds...Heck and then the honey comes out and I don't even realize it. I should probably get help. Or attend meetings. “Pistachio-sesame lovers anonymous”? I'll bring the snacks.

I contemplated posting this recipe for a long time. I wasn't sure if the world was ready for it. I finally decided that it was too delicious not to share. And I make the rules around here- it being my blog and everything. It's a reflection of what I am making on a weekly basis- and it should accurately reflect my experiments and phases.

Elemental Custard

Pistachio Sesame


At least this phases is a wonderful flavour profile. What if I was going through a liver and onions phase? Let's try and forget I mentioned that... I apologize

Elemental Custard

Apricot-Almond-Coconut


I have done THREE variations on this granola bar in the past 2 weeks.
- Pistachio Sesame
- Apricot-Almond-Coconut
- Pecan Butter Tart
(not pictured- they disappeared too fast)

I would have to say that the pecan butter tart is a close second for my favourite. I always thought butter tarts tasted like dates- and this granola bar version captures this flavour amazingly.



Pistachio Sesame Granola Bars

Makes 5-10

Ingredients:

Wet Ingredients:
~3/4 cup- 5-10 dates (I used ~8) - it was around 150g (if you like a sweeter bar add more dates or a tbsp of honey)
1/4 cup almond butter
1 tsp cinnamon (or to taste)

Dry Ingredients:
1 cup puffed rice cereal
1/2 cup bran buds (or other bran cereal)
1/2 cup large flake rolled oats or 12 grain cereal mix
* Pick your flavour profile from the ones listed (or create your own) and add with the dry ingredients!

-->Pistachio-Sesame:
2 tbsp sesame seeds (toasted- but untoasted works too!)
1/2 cup shelled, whole pistachios (I used salted for that salty-sweet flavour)

-->Apricot Almond:
Substitute 1 cup dried apricots for the dates
1/4 cup unsweetened, desiccated coconut (medium flake)
1/4 cup pumpkin or sunflower seeds
1/4 cup roasted almonds chopped

-->Pecan Butter Tart:
1/2 cup roasted pecans
1/4 cup sunflower seeds

Method:

Line a 4x8 container with waxed paper- making sure to have the paper come up the sides for easy removal.

In a small bowl, place the dates (or apricots) in ~1/2 cup hot water. ALTERNATIVE: steep your favourite tea in the water first before adding in the dates. Let sit for ~5-10 minutes to soften the dates.

Discard the water and mash the dates using a fork until a smooth paste forms (the apricots were a bit more difficult- I ended up using a food processor to get them to puree). Add the almond butter and cinnamon and stir until incorporated.

Combine all the dry ingredients in a bowl. Add the mashed date mixture and mix until well incorporated. Pour the mixture into the prepared dish and flatten with a measuring cup or your hands to compact the ingredients together (push hard- the more they are compacted, the better your bars will turn out!). Refrigerate for at least 1 hour until set. Remove from the container and cut into your preferred bar size. Enjoy!

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