RECIPE: HOW TO DO ALMOND AND CRANBERRY GRANOLA BARS

RECIPE: HOW TO DO ALMOND AND CRANBERRY GRANOLA BARS

These delicious homemade granola bars are packed with creamy almonds and tangy dried cranberries. Perfect for snacks, picnics and lunchboxes.

RECIPE HOW TO DO ALMOND AND CRANBERRY GRANOLA BARS

Dificulty: Easy
Portion: Makes 12
Time: Hands-on time 15 min, plus cooling. Oven time 30 min.

Ingredients

140g blanched skinless almonds
150g gluten-free rolled oats, half whizzed in a blender to make a flour
200g dried cranberries
2 tsp ground coriander
¾ tsp fine sea salt
150ml maple syrup (check it’s vegan if it needs to be)
150ml golden syrup
Sugar thermometer

Step by step preparation

Heat the oven to 180°C fan/ gas 6. Line a 20cm x 20cm baking tin with baking paper. Spread the almonds on a baking sheet and roast for 7-8 minutes until golden, set aside to cool, then roughly chop. Put the almonds in a bowl with the oats, oat flour, cranberries, coriander and salt. Turn down the oven to 160°C fan/gas 4.
Pour the syrups into a deep pan (they’ll bubble up a lot) and simmer until the temperature reaches 122°C on a sugar thermometer (about 4 minutes once they’re simmering rapidly).
Quickly pour the syrup over the oat mixture, then stir with a spatula until fully combined. Tip into the prepared tin, pressing down gently with damp hands to form an even layer.
Bake for 15-20 minutes until golden. Leave in the tin to cool, then cut into bars/triangles.

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