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To recipe list
'Granola' Bars
These are a snack-bar with considerably less sugar and more flavour than the usual commercial variety!
- 1/2 cup each puffed millet, rice and buckwheat (these can usually be got from health-food stores. They are purely puffed grains with no sugar or anything else added)
- 1 cup slightly crushed gluten-free cornflakes (again, from the health-food shop)
- 1 cup chopped almonds (not blanched)
- 1 cup medium desiccated coconut
- 3 – 4 pieces glace ginger, very finely chopped
- 1/2 cup brown sugar
- 1/4 cup honey
- 100g butter
Place puffed grains and cornflakes in a large bowl with the finely chopped ginger.
Carefully toast the chopped almonds in a frying pan over medium heat, stirring continuously, until they begin to go lightly brown. Then add the coconut and stir continuously until the coconut is lightly browned.
Transfer the toasted mix into the bowl with the other dry ingredients and mix gently.
Place brown sugar, butter and honey in a saucepan and heat over moderate heat until the temperature reaches 120C on a candy thermometer (soft ball stage when dropped into a glass of cold water).
Transfer the hot sugar mix (carefully!) to the bowl containing all the other ingredients and blend very thoroughly with a large mixing spoon.
Tip the sticky heap into a swiss roll tin and pack VERY firmly down, using the back of a tablespoon. You need to press it down so it is flat and solid-looking.
Leave to cool then slice into bars.
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