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July 15, 2017

Food 52's Easy Bulk Bin Snack Bars

It used to be common to bring a baked good when visiting a friend or neighbor.  These days, its an unusual treat when someone puts thought into a hostess gift.  A friend brought me a wonderful homemade granola bar when she came to stay overnight for a charity fundraiser that I had set up.  And even better, she included the recipe!  I've finally gotten around to making it myself, with my own adaptations. 

These granola bars are no-bake, which is a huge bonus in Southern California's hot summers.  They are easy to substitute in whatever is in your pantry, following the basic ratio of nuts and seeds to dried fruit, with oats, peanut butter, honey, and applesauce as binders (to veganize, replace the honey with maple syrup).  Making them at home ensures control of the quality of ingredients, without any of the chemicals added to commercial snack bars.  Using tart pans makes them easy to remove and controls portions, though I could still cut my bars in half because I made them especially thick.  I love the flavor pairing of dried apricots, and keep them in my pantry, so that's what I used here.  I can't wait to incorporate other ingredients, like matcha or ground cacao powder, dried apples, cherries, and other nuts like hazelnuts, walnuts, pine's a great way to use up leftover ingredients!

Do you have a favorite bar or granola recipe?  Do share!

Bulk Bin Snack Bars

1 1/2 C. Oats
3/4 C. Whole Almonds
1/2 C. Dried Apricots
1/3 C. Chopped Pecans
1/3 C. Pepitas
1/2 C. Shredded Unsweetened Coconut
1/4 C. Sunflower Seeds
1/3 C. Flax Seed
1/3 C. Honey
1 C. Almond Butter
1/4 C. Unsweetened Applesauce

Mix all dry ingredients in a large bowl.  Add nut butter, applesauce, and honey.  Use hands to mix thoroughly to combine.  Use tart pans, or alternately line a baking tin or dish with wax paper.  Pack granola mixture into pan and push down with the back of a spoon.  Refrigerate or freeze overnight or until solid.  Store in the fridge in a tupperware between layers of wax paper. 

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