I used to make my own granola bars when living in Canada. On Thursday afternoons the town would host a farmers market where I sold them for $2.50 each. They were packed with goodness: almond butter, chia seeds, cashew nuts and goji berries.
I love baking, so last Saturday I made these Oatdoor bars from an existing recipe out of the Clean Cakes book by Henrietta Inman. I changed a few of the ingredients to what I had available in my pantry. Nuts and special flours have to get imported here, so it makes them quite expensive. I tried to stay as true to the recipe as possible.
These Oatdoor bars are a great source of energy when tramping or snowboarding in the backcountry. We all get very hungry and tired when in the outdoors. So if you want to prevent your companions from cannibalizing you, seduce then with these yummy treats.
I made some of these bars when I went tramping down the Leslie-Karamea track. If you want to know how that went, click here.
They can also be indulged for breakfast with some yoghurt or as a dessert with some custard. Cooking time is about 25 minutes for making the bars plus 30 minutes baking time.
This is what you need:
- 2 bowls: one big, one small
- 1 baking tray 20 x 20 x 3 cm deep
- baking parchment
- 1 whisk
- measuring cups
- 2 tablespoons
- 2 teaspoons
- 1 fork
- 1 cup amaranth flour
- 1 cup plus 2 tbsp rolled oats
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 cup peanut butter
- 1 tsp vanilla bean paste
- 1/2 cup + one tbsp extra honey
- finely grated zest of 1 lemon
- 1.5 cups sultanas
- 3 apples
- 1/2 cup almonds cut into pieces
What is Amaranth flour? A grain originated from the Americas and very high in protein, fiber and lysine, an essential amino acid. Amaranth is also gluten-free, so if you use gluten free oats these bars are good for people who are allergic to gluten. If you do not have amaranth flower, you can use regular flour and add a bit of water.
How to make the Oatdoor bars:
The next part involves making apple puree. You can use apple puree as a natural sweetener in all of your baking. So make a big batch and then store it in the fridge for another time.
- Preheat the oven to 180 degrees C.
- Cut the apples in 4 pieces, remove the center and put in the oven until soft (15 minutes).
- Combine all the dry ingredients in the large bowl. Add the almond butter and vanilla paste, 1/2 cup honey and the lemon zest. Stir together and until a paste is formed.
- Remove the apples from the oven and mash them in the small bowl. Add sultanas and 1 tbsp of honey to the apple puree.
- Put three-quarters of the oat paste into the base of the tin, pushing it into the corners and flattening it.
- Pour the apple puree mix onto the base.
- Crumble the remaining oat paste and add the almond pieces. Put it on top of the apple puree mix and press it into the layer, otherwise it crumbles when eating.
- Bake in the oven for 15 minutes, then take out and press the crumble again into the apple puree mix.
- Bake for another 10-15 minutes, until golden brown.
- Leave to cool completely in the tin and then slice up.
Keep in the fridge for extra deliciousness.