Loaded Caramelised Granola Bars

Base Ingredients

• 1 cup Organic Activated Almonds
• 1 cup Organic Walnuts
• 1/2 cup Organic Pepitas/Pumpkin Seeds
• 1/2 cup Organic Sunflower Seeds
• 1/4 cup Organic Black Sesame Seeds
• 1/4 cup Organic White Sesame Seeds
• 1/4 cup Organic Caramelised Buckinis
• 1/4 cup Organic Hemp Seeds

Miso Caramel, Dates & Apricots – version 1

• 1 cup Organic Quinoa Flakes
• 1/2 cup Organic Diced Dried Apricots
• 1/2 cup Organic Diced Dates
• 6 Organic Medjool Dates, pitted & diced
• 190gm Organic Coldpressed Raw Honey
• 180gm Organic Maple Syrup
• 40gm Organic Red Miso Paste
• 1/2 teaspoon Himalayan pink fine salt
• 1/2 teaspoon Organic Vanilla Bean Paste

Peanut Butter Caramel, Figs, Apple & Cranberries – version 2

• 1/2 cup Organic Diced Figs
• 1/2 cup Organic Diced Dried Apple
• 1/2 cup Organic Cranberries
• 1/4 cup Organic Goji Berries
• 190gm Organic Coldpressed Raw Honey
• 90gm Organic Maple Syrup
• 50gm Organic Smooth Peanut Butter
• 1/2 teaspoon Himalayan pink fine salt
• 1 teaspoon Organic Ground Cinnamon

If you wish – activate all seeds and nuts prior by soaking them in water before toasting them. You can find online instructions on how to activate nuts and seeds pretty easily.

• Toast all nuts and seeds (except Buckini, Hemp Seeds and Quinoa Flakes) in oven for approximately 25 minutes at 175 celcius.
• Let cool down. Add any dry fruits from your preferred version and mix well.
• Prepare your caramel. In a saucepan add all ingredients for syrup (honey, maple syrup, salt, cinnamon or vanilla, miso or peanut butter) and increase heat until it reaches 125 celcius.
• Add the caramel to nuts and fruits, mix well. You’ll have to be quick from that moment onwards as caramel will start to set as it cools down.
• In a baking tray, lined with baking paper, pour in the mixture.
• Use another piece of baking paper, layer on top to press down and flatten mixture.
• Let cool down in fridge/freezer for 20 minutes.
• Cut in your preferred shape and size, using a very sharp knife and pushing down.
• Return to fridge for a crunchier version and longer storage. Keep in an airtight container and at room temperature for a chewy version for probably maximum 2 weeks.
• Enjoy as many versions as you wish, mix nuts, fruits and seeds combination. Play with flavouring of the caramel. Endless possibilities.

Recipe and Photograph by Chef Anne-lyse.