CHUNKY, CRUNCHY, CHEWY GRANOLA OR GRANOLA BARS

CHUNKY, CRUNCHY CHEWY GRANOLA OR GRANOLA BARS

For quite a while I've been thinking that I would like a Granola recipe - one that doesn't rely on flax seeds.  I challenge you to find commercial granola or granola bars that are as tasty or healthy as these.    Store in a cookie tin in the freezer for the best texture.  At room temperature, they are more chewy than crunchy in texture.  I'm not sure if that is because of our humid climate or not.  In any case I love them right out of the freezer.  I can eat them with a cup of tea - they are that tasty.  You are welcome to frost them with my Betty-Crocker Like Frosting or dip them in chocolate, but I don't think it is necessary.

P.S.  I am rethinking the angel coconut for this recipe.  After a week in the freezer, these granola bars became more chewy than crunchy.  I think using plain coconut will lengthen the life of the texture of these bars.  They are still (even with a chewier texture) better broken up and used in Yogurt Granola Parfaits than most regular granola.  My son, Jonathan, said so and when I compared notes with the regular granola he had brought from the city for his girl friend, I agreed.

1 cup finely chopped peanuts (250 mL)

1 cup finely chopped almonds (250 mL)

1 cup desiccated Angel Coconut*, (250 mL)

  OR plain desiccated unsweetened coconut

¹/₂ cup chopped pecans (125 mL)

¹/₂ cup chopped cashews (125 mL)

¹/₂ cup Gluten-Free Bake Mix, (125 mL)

  page___

¹/₃  cup seedless raisins (75 mL)

2 egg whites from 2 large eggs

Liquid sucralose to equal 1 cup (250)

    SPLENDA^® Granular

¹/₄ cup butter, melted and cooled (60 mL)

¹/₄ cup powdered erythritol (60 mL)

1 tbsp sugar-free honey, OR (15 mL)

  natural honey (optional)

¹/₂ tsp salt, OR to taste (2 mL)

*Angel Coconut: 

¹/₂ cup unsweetened coconut (125 mL)

1¹/₂ tbsp boiling water (22 mL)

Liquid sucralose to equal 2 tbsp (30 mL)

  SPLENDA^® Granular, OR to taste

Preheat oven to 300°F (150°C).  Spray cookie sheet with nonstick cooking spray. Line cookie sheet with parchment paper and spray with nonstick cooking spray. 

In large bowl, combine peanuts, almonds, Angel Coconut, OR plain coconut, pecans, cashews, Gluten-Free Bake Mix, page___ and raisins.  In small bowl, beat egg whites with a fork until frothy. Add liquid sucralose, OR SPLENDA^® Granular, melted, cooled butter, erythritol, honey of choice, if using and salt; combine well.  Pour over granola and scrape all wet mixture out with spatula and stir granola well to combine thoroughly. Place granola around the perimeter of the prepared cookie sheet, leaving a big open rectangle in the center (to prevent soft spots).  Bake 25 minutes, cover with parchment paper and bake 15 to 20 minutes more. Allow to cool completely before cutting into 25 granola bar shapes or breaking up into granola chunks.  Place in cookie tin, seal and freeze. 

*Angel Coconut:  In small bowl, place coconut.  In another small bowl, pour boiling water and stir in liquid sucralose, OR SPLENDA^® Granular to taste.  Pour over coconut and mix well.  Cover bowl with plastic wrap and allow to sit for 15 minutes.  This will turn dry, unsweetened coconut into the soft, sweet kind one buys in the grocery store.  The Angel Coconut recipe is from Barbara (Barbo) Goldstein.

Helpful Hints:  It is possible to change out the ingredients as you desire. You can add chopped apricots or sugar-free dried cranberries and use the nut combinations that you have on hand.  I was able to source chopped peanuts and almonds at a kosher grocery store in the city, so that was a bonus. You can also leave the honey out completely, if desired.  

Yield:  15 serv. or 25 bars - ¹/₃  cup (75 mL)/1 bar per serving

272.3/163.4 calories

7.5/4.5 g protein

23.6/14.1 g fat

6.8/4.1 g net carbs