Greetings from Alabama!! I have now been here for about a day and a half total! Already so much has happened. I went to my cousins’ graduation, swam in a rock quarry, went on a bike adventure, went on a grocery store adventure, baked some dessert (that post will come) and spent time with family! It was so nice yesterday! I think it was around 90 degrees!!!:)
So what’s in Ellie’s belly?!
Today I’m sharing a recipe for some Vanilla Almond Granola Bars. They’re a great combination of sweet and salty! I was going to take them to Alabama for a snack on the road, but they’re very sticky, so I decided against it!
They’re really good though!! Much better than the other granola bars I tried to make…that was a failed recipe for sure! I tried to make some Cranberry Almond Protein Bars that looked like kind bars…but they failed miserably…so bad that I didn’t even take a picture!! Luckily these ones turned out! I don’t think I’ll make them again because they’re so sticky and aren’t really worth the mess, but they are definitely tasty!
I got the recipe from Sallysbakingaddiction.com.
Vanilla Almond Snack Bars
yield: 12 BARS
prep time: 10 MINUTES total time: 2 HOURS, 30 MINUTES
1/3 cup (114g) honey or brown rice syrup1
1 teaspoon vanilla extract
1/4 cup (30g) almond meal2
1/8 teaspoon salt
1 Tablespoon (15g) almond butter
1 and 1/3 cups (187g) raw unsalted almonds such as Diamond of California almonds, roughly chopped
5 Medjool dates, coarsely chopped3
3/4 cup (105g) salted sunflower seeds4
Preheat oven to 300°F (149°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
Using a rubber spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, and almond butter together until combined. Fold in the almonds, chopped dates, and sunflower seeds until combined.
Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20 minutes. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This helps firm up the bars which makes them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so I prefer the refrigerator.
Make ahead tip: These bars are freezer friendly. After wrapping individually, freeze for up to 3 months and thaw before enjoying.