Epic Peanut Butter Granola Bars for renegades and rebel bakers

Anyone who doesn't understand the importance of salt to bring sweetness to life will probably hate everything I make. I hold nothing against you, if salt in a sweet food just isn't your jam. I know that you are out there -- and judging by the desserts I've had at high end restaurants that were bland and simply sweet and flavourless to my palate, I may indeed be the renegade that nobody speaks about in polite company.  

The right salt makes all the difference. That is to say, refined 'table salt' doesn't do your body any good, and doesn't do flavour much good. Himalayan salt, or any other simple earth salt will usually do the trick. I don't get fancy with it. Remember when we all used to be all about the sea salt? Unfortunately, because of the high concentration of minute plastic particulate in the oceans, sea salt has become a bit of a  risky proposition. 

This is my long winded way of saying that these granola bars are absolutely epic, but inadequate salt will be their downfall. In my opinion, any dessert or snack that involves peanut or almond butter will absolutely beg for a little salt. 

I grew up in a house that eschewed salt under the umbrella of health-consciousness. I was once made to feel like a sinner for attempting to sprinkle a couple grains of table salt on a slice of cucumber. However, rest assured, renegade bakers, earth salt will not cause you the problems associated with refined salt. I do urge you to use it as an enhancer, not as a flavour on its own, but I don't think you need to be shy. Other things also bump up flavour -- a shot of acid (in this case, apple cider vinegar) some other layers of mystery and nuance (hello, tonka bean powder, vanilla, cinnamon). But without our old friend NACL, even these tricks will fall flat. 

Toasting the oats, and then the coconut, before combining ingredients will elevate these little bars, and the combination of ingredients give them a bit of a caramel hit. My partner is a pretty big fan, and finds them to be a very satisfying snack when he needs something to keep him going. 

Finally, use the highest quality raw ingredients you can -- these will still be loads more economical than any box of granola bars you can buy.

equipment needed:

whisk

mixing spoon

mixing bowls

scraper

measuring spoons

measuring cups

square silicone pan or glass/metal pan lined with baking parchment

a square of baking parchment (used when pressing the concoction into the pan)

microwave (or use a double boiler on the stove if you prefer)

microwave safe bowl (I use a pyrex measuring cup)

spatula or other dull edge

ingredients:

A)

1/2 cup coconut nectar

1/2 cup natural peanut butter (I used crunchy, the organic one made by Nuts To You because it's awesome)

1 tbsp molasses

1 tsp vanilla extract

1 tbsp apple cider vinegar

20 g cocoa butter (I have cocoa butter pastilles that I can melt to use in baking and confection. Pastilles or chips will be easier to use than large chunks just fyi)

B)

1 1/4 cup oat flakes

1 1/4 cup fine desiccated coconut (unsweetened)

2 tbsp date powder

1/2 tsp himalayan salt

1/2 tsp tonka bean powder

C)

1/2 cup dry roasted, salted peanuts (I buy blanched organic peanuts,  toss them with water and himalayan salt, and then oven roast them on a low temperature, often further dehydrating them overnight on the lowest temperature in the oven)

directions:

1. in a large skillet on the stove, dry toast the oat flakes until lightly browned, and then remove to a large bowl.

2. dry toast the coconut in the skillet until lightly brown. This will happen very quickly so don't take your eyes off it. Add to the large bowl

3. add the date powder and salt, mix well, and set aside.

4. In a microwave safe dish, combine the ingredients from part A, and heat them in the microwave until they can be easily whisked together. Mix really well.

5. pour the part A concoction over the part B melange in the big bowl, and mix well.

6. finally, add the roasted peanuts, and stir them in.

7. press the resulting mixture into your square pan -- I use silicone because it's very easy to work with. If you prefer pyrex or metal, please make sure you remember to like it with baking parchment!!

8. cover the mixture in the pan with a piece of parchment so you can press it down really well. I sometimes also use an extra silicone mat for this step. That works too.

9. once the mixture has been pressed down and looks tidy and flat, you can score bars using a dull edge like a spatula. You don't want to cut through the parchment or cut the silicone mat.

10. allow to fully cool, then chill (i flash chill in the freezer)

11. when chilled, remove from pan and break apart along score lines. Store in an airtight container in the fridge.

Peanut Butter and Chocolate Granola Bars

Granola bars are one of those things I hate buying. The reasons are three: 1) the ingredients that are put into commercial granola bars 2) the cost of commercial granola bars 3) how easy it is to make them at home. I'd rather buy things that I can't easily make myself. The truth is, granola bars are dead easy to make, and when you do make them, you can choose the ingredients you wish to include. 

This recipe that I came up with  calls for peanut butter and chocolate -- which is not school friendly. I have made them with coconut butter instead of peanut butter, and they were well received. But here's that classic pb and c flavour combo, and since chocolate is way too melty in the summer heat, I definitely think of these as an enjoy at home snack, anyway. Definitely not for school.

I've made these without the chocolate mix in, and with coconut butter and hemp hearts instead of peanut butter, with chocolate drizzled on top. yummy. What I'm trying to say, don't be afraid to customize, if that's your jam. 

I toast the oats and coconut before mixing the ingredients together. This is because I prefer both the taste and texture of toasted oats and coconut in the this particular context. However, if you prefer raw, you do you.

The recipe calls for an entire cup of high quality dark chocolate, and makes 24 bars. Chocolate is laden with minerals, protein, fibre, and fat, as well as epic deliciousness. Thanks to the peanut butter, coconut oil, and shredded coconut, these bars are a good source of snack-worthy fat and protein, and are definitely a very satisfying nibble when you need one.

equipment needed:

frying pan

stove

spoon

mixing bowls

mixing spoon

measuring cups

measuring spoons

9x9 inch silicone pan (or a glass one lined with parchment)

metal or plastic spatula with fine edge for cutting the bars

ingredients:

A)

1 cup small flake oats 

1 cup fine coconut flakes or desiccated coconut

B)

5 tbsp natural peanut butter (we used crunchy)

5 tbsp coconut nectar

1 tbsp coconut oil

C)

1 tsp vanilla

1/4 tsp mountain salt (if your PB is unsalted, you may want to add an extra pinch)

D)

2 tbsp date sugar

E)

1 cup chocolate chips (dark, fair trade) (or if you have something bigger like chunks or morsels, you can also chop ‘em up roughly with a knife)

directions:

1. toast the ingredients from part A. For this, I use a dry frying pan on a moderate heat, stirring frequently and paying close attention because I don't want it to get too brown. You could also toast in the oven or toaster oven, but watch it carefully to make sure it's not getting over done. I highly recommend toasting them separately, because oats take much much longer than coconut to toast.

2. I use a glass measuring cup for this next part: combine the ingredients from B) and heat them until they can be mixed easily with a fork. I use the microwave for this. (Don't over heat). If you want to use a double boiler or a pot on the stove, that would work too. Don't let it burn and don't over-heat. You don't want your PB to seize. If you don't know what I mean by that, trust me, you don't want it to happen.

3. when B) is mixed well, add C) and stir well.

4. In a mixing bowl, combine the toasted ingredients from A) wth D). This is best when the ingredients are still warm. Stir well.

5. pour the mixture  of B and C over the toasted ingredients and stir well (I like doing this with a fork)

6. when fully combine, and whilst it is still slightly warm, stir in E). Because it is warm, the chocolate will partially melt. Do not worry. This is a good good thing.

7. When fully combine, press the mixture into your 9x9 silicone pan. (or a glass 9x9 pan lined with parchment. Trust me on the parchment). Flatten and smooth it into the pan using a silicone scraper or by covering it with a piece of parchment and pressing with your hands. 

8. When flattened and pressed, use the edge of a plastic spatula (or blunt metal edge) to cut the mixture into bars. I did 8x3, resulting in 24 bars. Put the pan into the fridge (or freezer if you are impatient) to chill.)

9. When fully chilled, remove from the pan, fully separate the bars, and store them in an airtight container in the fridge.