Celebrating maple weekend here in #CNY with this perfect treat. Clean, whole grains, gluten free, salty, sweet yummy goodness. This granola bar has it all!
Detailed directions on the blog (link in our profile) as well as an alternative baking method.
Maple Pumpkin Seed Granola Bar
2 c. rolled oat ( I use GF so everyone can enjoy them)
¼ c. uncooked quinoa
2 TBS. buckwheat
½ c. pepitas (pumpkin seeds)
½ c. unsweetened flaked coconut
¼ c. sunflower seeds
1 c. puffed millet
½ c. pure maple syrup
½ c. honey
½ c. water
¼ c. coconut oil
½ TBS. pure maple or vanilla extract
½ tsp. sea salt
Pre heat oven to 250 degrees.
Line a 9 X 13 inch cake pan with parchment paper and spray with baking spray.
Place oats, quinoa, buckwheat, pepitas, coconut, sunflower seeds, and millet on a cookie sheet and mix to evenly distribute ingredients.
In a sauce pan, combine syrup, honey, water, and extract (if you choose to use).
Measure out coconut oil and have ready.
When all ingredients are measured and ready, place sheet pan in oven to lightly toast and turn heat under liquid ingredients to medium. Stir liquid continuously watching for temperature to reach 250 degrees using a candy thermometer. Turn heat off
When liquid is ready, take pan with dry ingredients out of oven.
Add coconut oil to liquid ingredients and stir to combine.
Combine liquid and dry ingredients. Stir to coat dry ingredients.
Transfer to cake pan lined with sprayed parchment paper.
Press down. I use a piece of wax paper with olive oil pan spray on it and a pot holder to press and evenly distribute.
Sprinkle with sea salt if you choose.
Set aside to cool. I like to put mine into the freezer for about 5 -10 minutes once it is room temperature. It seems to insure they stick together in bar shape.
Cut into squares.
Store in airtight container.
I like to individually wrap each one in wax paper and put in a zip lock baggie for a fresh snack to grab and go.
Mom Cooks Clean
#thecleancooks #glutenfree #perfectsnack