• Iris Windsor

Healthy Granola Bark


Healthy Granola Bark

Try this crunchy Granola Bark

Granola Bark is loaded with great healthy ingredients. Make it in a very thin layer and it becomes very crispy and delicious when cooked. Use it as a crispy biscuit and dip into a small bowl of a favourite yoghurt at breakfast, lunch or as a dessert after dinner.

Children are very attracted to it because it is crispy and they see it as a real treat

Ingredients

1 1/2 tsp ground cinnamon

3 cups/300g rolled oats (not quick-cooking)

1 1/4 cups/175g almonds, chopped (cashews pecans )

1 1/4 cups/60g unsweetened shredded coconut

1/2 cup/80g flax seeds or chia seeds, whole or ground

1/4 cup/35g sesame seeds

1/2 cup/60g almond flour or hazelnut flour

1/2 cup/120ml maple syrup or honey, or 1/4 cup/60ml of each

1/2 cup/75g coconut sugar

1/4 cup/60ml water

1 tsp vanilla extract

1/2 tsp sea salt

1/3 cup/80ml olive oil or vegetable oil

1large egg white, whisked until frothy

Method

1. Combine the cinnamon, oats, almonds, coconut, flax or chia seeds, sesame seeds, and almond flour or hazelnut flour in a large bow

2. Preheat the oven to 325°F/165°C. Line a 13 by 18 inch/33 by 46cm rimmed baking sheet with parchment paper or a silicone mat.

3. Combine the maple syrup or honey or a mix of both, coconut sugar, water, vanilla, and salt in a small saucepan and bring to a boil,

4. Stir to dissolve the sugar and salt.

5. Remove from the heat and let cool to warm room temperature.

6. Add the olive oil and egg white to the cooled syrup mixture and whisk to incorporate.

7. Pour over the oats mixture and mix well.

8. Spread the mixture evenly across the prepared baking sheet.

9. Using another same-size baking sheet or the bottom of a pot, press the mixture down firmly to compact it before baking.

10. Bake for 45 minutes or longer, until dark golden brown, rotating the sheet after about 15 minutes to promote even browning.

11. While the granola bakes, open the oven door a couple of times to release steam.

12. Set the baking sheet on a cooling rack until the surface of the granola is crisp.

13. Leave the oven on.

14. If the surface is still tacky to the touch once it has cooled, return the pan to the oven and continue baking for another 10 to 15 minutes, checking every 5 minutes.

15. Don’t let the bark get too dark, or it’ll taste bitter.

16. Once cool, break the bark into pieces and store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.


Notes :

Yogurt and granola are rich in many essential vitamins and minerals. It is rich in Calcium which is an essential mineral for building and maintaining strong bones. Granola also supplies vitamin D, which helps your body absorb and use calcium from your diet. Iron is necessary for maintaining healthy red blood cells and preventing symptoms of anemia such as fatigue and weakness and is supplied by granola. Other nutrients in yogurt and granola include magnesium, zinc and vitamin B-12.


For breakfast, try yogurt and granola with strawberries, or another source of vitamin C to improve your body’s ability to absorb iron. It is best to keep portions of yogurt and granola small so that you don't eat too many calories. Choose a good quality yogurt and remember that plain yogurt is better for your little ones than a flavoured sugar-sweetened yogurt. You can sweeten by adding fresh fruit portions as you serve it. This recipe limits your consumption of added sugars by using natural sweeteners


YieldMakes about 16 servings (one 13 by 18-inch/33 by 46cm sheet)


0 comments

Recent Posts

See All