|Image from JessieMonds.com; She loves this recipe too!|
What You'll Need:
1 cup dried apples
1 cup dried cranberries
1 cup dried apricots
1/2 cup granulated sugar
2 cups water
1 cup walnut halves
1 3/4 cups all-purpose GF flour
1 1/2 cups old fashioned rolled oats
2/3 cup packed light brown sugar
2/3 cup sweetened shredded coconut
1 tsp kosher salt
1/4 tsp ground cinnamon
1 cup (2 sticks) unsalted butter, at room temp, cut into 8-10 pieces
6 Tbsp honey
3 Tbsp flaxseeds
3 Tbsp sunflower seeds
3 Tbsp millet
- Make the jam first. In a medium saucepan, combine the apples, cranberries, apricots, granulated sugar, and water. Bring it to a boil over high heat, then remove it from the heat and allow it to sit for about 1 hour,
- Transfer the cooled jam into a food processor and pulse 8-10 times or until a chunky jam forms. This can be done up to 5 days in advance and stored in the fridge.
- Position a rack in the center of the oven and preheat to 350 degrees.
- Spread the walnuts on a baking sheet and toast for about 10 minutes, until they become nutty and fragrant. Transfer to a plate to cool.
- Leave the oven set at 350 degrees and line a 9x13in baking dish with parchment.
- In a food processor, combine the toasted walnuts, flour, oats, brown sugar, coconut, salt, cinnamon, and butter. Pulse about 15 times or until the mixture is evenly combined.
- Dump the mixture into a medium bowl and drizzle the honey on top. Work the honey in with your hands until it comes together.
- Press about 2/3 of the mixture into the bottom of the pan, and put the raining one third in the fridge.
- Bake 30-40 minutes, or until the crust is a light golden brown. Remove it from the oven and spoon the prepared jam on top with a rubber spatula, covering the entire surface.
- Remove the reserved granola mix from the fridge, break it up with your fingers, and combine it with the flaxseeds, sunflower seeds, and millet in a small bowl. Sprinkle it on top of the granola bars.
- Return the pan to the oven and bake it for an additional 50-50 minutes, or until the top is golden brown.
- Allow the pan to cool on a wire rack for 2-3 hours, then cut into 12 bars.
- These granola bars can be stored in an airtight container at room temperature for about a week. Serve them with coffee and enjoy!
Tip: These little granola bars are really a dessert. Last time I made them, I cut them up into tiny squares and served them on a cookie tray at a party. They were a huge hit!
If you like this recipe, check out the Flour Cookbook. You can't go wrong with any of their delicious desserts, and most are easily made gluten-free with just the right mix of flours.