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Delicious Chewy Granola Bars (gluten free and vegan)

10 Dec


I have made many a granola bar in my life. Some of them have been too crumbly, some of them have tasted really healthy but not been that delicious, but none of them have been quite as delicious and held together quite as well as these ones. I am pretty delighted to have finally stumbled upon the right combination.

I was on a quest to make the perfect granola bar, because these are a gift for one of my favorite people in the world and I wanted her to really really like them. They are en route, so keep your fingers crossed.


I found some major inspiration and guidance for these bars from the amazing blog theKitchn and then muddled around to make the rest. I made two batches of these, one with dark chocolate on top and one without. Even though the dark chocolate one would seem like the natural winner given how chocolate obsessed I am, I actually couldn’t decide they are both equally charming.


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Cardamon Apple Crumble (Wheat and Dairy Free)

14 Oct


I’m continuing in my quest to use all the apples from our backyard tree. The cardamon in this crumble is a perfect antidote to the first nips of fall. This recipe has very little sugar and with the barley flakes, is actually fairly healthy.


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Salted Caramel Pecan Bars (Gluten free and vegan)

5 Oct


This recipe is adapted from Vegan Cookies Invade Your Cookie Jar. I made it gluten free and added a nice nutty coconut taste with the addition of coconut butter, coconut sugar, and coconut milk. The gluten free crust here is quite delicious! This recipe is sweeter than most baking I do, but worth it.


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Date Walnut Quinoa Bar

29 Sep


Another variation in my endless search for a satisfying, filling, and nutritious granola bar to keep my blood sugar stable at work. Quinoa is high in protein and the dates are a great sweetener full of minerals, vitamins, and good for digestion. This recipe produces bars that actually hold together, which is always a challenge. To make this into more of a treat, follow directions at the bottom for the chocolate cashew topping.


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Toasted Sprouted Buckwheat, Quinoa, Barley, and Amaranth Granola

18 Sep


I have been seeking a new variation on my classic granola recipe that packs a higher nutritional punch. This variation takes some planning with the soaking and toasting of the buckwheat groats, but still requires minimal actual time in the kitchen. This method of preparing the buckwheat groats is a great way to make buckwheat digestible and preserve its nutrients.

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Dark Chocolate Almond Granola Bars

21 Aug

After a hiatus due to being away for the summer, the blog is back in action. I made these granola bars because I wanted a snack to have at work that would be nourishing but also satisfy my sweet tooth.


These bars are on the soft and crumbly side, rather than the crunchy and chewy side and not very sweet. Play around with the cooking times (cook less for chewier) and the amount of liquid and sweetener (more liquid for chewier) to meet your taste.


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Ginger Rhubarb Crisp (Gluten free and dairy free)

13 May



Rhubarb is finally in season in California! The ginger gives this crumble a little bite and complements the rhubarb’s tartness and strawberry’s sweetness perfectly. If you like your crumbles very sweet, add more sugar. Similarly, this recipe holds together while still being a little soupy, add more cornstarch if you want it thicker.


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