| Holy moly, do I have a new treat for you. First, do you follow Elyse Kopecky on Instagram? She’s a co-author to three of my favorite cookbooks: Run Fast. Eat Slow; Run Fast. Cook Fast. Eat Slow; and Rise & Run. A few weeks back she shared this recipe for Iron rich, no cook, homemade granola bars. They are the bomb. More crumbly than store bought because of the low sugar content, but they’re delicious. I make them once a week and store in a plastic container in the fridge. 2 cups quick cooking oats 1 cup Rice Krispies cereal 1/2 cup unsalted roasted almonds, chopped 1/3 cup raw pumpkin seeds 1/4 cup chopped craisins 1/2 cup peanut butter 3 tablespoons melted virgin coconut oil 1/4 cup blackstrap molasses 2 tablespoons honey 1/4 teaspoon fine sea salt 4 ounces dark chocolate, melted Line an 8×8-inch baking dish with parchment paper. In a large bowl, combine the oats, cereal, almonds, pumpkin seeds, and craisins. Melt the peanut butter and coconut oil in a small saucepan over low heat. Remove from heat. Add the molasses, honey, and salt and stir until smooth. Pour wet ingredients over the dry and stir to combine. Scoop the mixture into the baking dish. Spread out and press down evenly and very firmly with the back of a metal spatula. Wipe out the saucepan, add the chocolate, and melt over low heat, stirring occasionally. Drizzle the chocolate evenly over the granola bars and use a rubber spatula to spread out to coat the entire top. Place baking dish in the fridge for 1 hour, or until the chocolate hardens. Use the parchment paper to lift bars out of the baking dish and place on a cutting board. Cut the bars into squares. Store bars in an airtight container in the fridge. |
