Loaded Caramelised Granola Bars

by | Aug 30, 2020 | Recipes, Uncategorized

Base Ingredients

Miso Caramel, Dates & Apricots – version 1

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

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.