Chunky chia, chocolate and date granola bars
After getting no sleep last night, I thought I would do some baking. In my zombie like state, with a 19 month old tugging at my legs, I set about trying to make an experimental granola bar.
It turned out great. Really great. I've already devoured half! I took the tray outside and sat in the sunshine with my son and before I knew it we had demolished it. Albert admittedly helped. He is a rather good helper in the consuming of food department.
I have started using coconut flour a lot more. I am more confident that when I use it, it won't be baking disaster. Coconut flour is a lovely substitution when it comes to some cakes and slices. It absorbs moisture like you wouldn't believe and this is probably why, if you have ever baked with coconut flour, you were pretty unhappy with the end result.
The good news is that it's relatively simple to manage. I have found that if I add equal amounts water/liquid to coconut flour, it balances the mix superbly. I also always leave my mix once I have added the coconut flour for 5 minutes minimum. This gives the coconut flour time to absorb and I believe it prepares the batter for the oven. This is what I have discovered from my experience anyway.
Makes 12 bars
- 1/4 cup coconut oil - melted
- 1/4 cup nut butter (peanut/almond what ever you like)
- 1/4 cup rice malt syrup
- 1/4 cup water
- 1/4 cup chia paste *
- 1 1/2 cups rolled oats
- 3/4 cup dessicated coconut
- 1/4 cup coconut flour
- 1 tsp salt
- 1 cup roughly chopped dates
- 1/2 cup roughly chopped dried figs
- 1/2 cup raw cacao nibs
- 1/4 cup quinoa flakes (use more oats if you don't have them)
Preheat your oven to 180 C (350 F)
Sift the coconut flour into a bowl and then add the rest of the dry ingredients.
In a separate bowl whisk all wet ingredients together until well combined.
Fold the wet ingredients into the dry ingredients. Keeping folding until well combined.
Line a baking tray with baking paper. (I used a 30cm x 20cm tin)
Now press the mixture into the tin. IT NEEDS TO BE COMPACT. (I used some food handling gloves and pressed down to my hearts content)
Sprinkle some shredded coconut/dessicated coconut over the top and bake in the oven for 25 minutes - or until golden brown.
These will keep in an airtight container (a biscuit tin is ideal) at room temperature for 3 days. You can also freeze them individually for when you need them. They don't take long to defrost.