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Thursday, September 1, 2016

Almond-Apricot Granola Bars



Mark Bittman
  Time 1 1/2 hours
 Yield about 16 to 20 granola bars

Many granola bars are assumed to be healthy, but aren’t. These are. A combination of granola, almonds, apricots and crisp brown rice, the recipe is wide open to interpretation as long as you keep the ratio of glue (the almond butter and honey mixture) to granola and mix-ins about the same. Mix everything together, press it into an oiled dish lined with plastic wrap, and throw it all in the fridge for an hour. These bars are more chewy than crunchy, and will fit well into a child’s lunch bag or a grown-up’s breakfast plate.

Featured in: Granola Bars, Unwrapped.

Ingredients
½ cup almond butter or other nut butter
½ cup honey
1 cup crispy brown rice cereal
1 cup granola
½ cup almonds, chopped
½ cup dried apricots, chopped
¼ teaspoon salt
 Vegetable oil for greasing

Preparation
1. Put almond butter and honey in a small saucepan over medium heat for 2 to 3 minutes or until they melt together; whisk to combine.
2. Put the crispy cereal, granola, almonds, apricots and salt in a bowl and add the mixture of almond butter and honey; stir well to combine.
3. Grease a 7- or 8-inch-square baking dish with a little oil and line it with plastic wrap. Spread the granola mixture evenly into the dish, pressing down gently, and cover with more plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the plastic wrap out of the dish; peel off the plastic and cut the bars to any size you like.

Nutritional analysis per serving (6 servings)
413 calories; 22 grams fat; 2 grams saturated fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 48 grams carbohydrates; 5 grams dietary fiber; 34 grams sugars; 9 grams protein; 105 milligrams sodium

http://cooking.nytimes.com/recipes/1013271-almond-apricot-granola-bars

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