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Home Sweet Home Bakealong 19: Peanut Butter Granola Bars

March 7, 2015

18/100

Peanut Butter Granola Bars. Well, that’s a recipe title to fill me with joy. It ticks all the boxes – cereal, healthy (ish), easy, peanut butter, fits with the running rather nicely and is portable (or so I thought). Also, you may see a glimpse of my exciting new trainers and kit thanks to ASICS Greater Manchester marathon and RunnersNeed.

Peanut speed bars

I heavily customised this recipe using what was in by cupboard, less sugar and treacle to get some extra iron in there (apparently it’s a good source?). This is probably what led to my bars being VERY brittle and largely disintegrating into a tasty tasty mess. I added the shrapnel to my muesli and ended up with a very good breakfast.

Running snacks

The bits that held together

Because I’ve changed so much of the contents I’m going to put my recipe below. The origional had pecan nuts, raisin and golden syrup so would be much more flap-jacky but I really like this version.

Peanut Butter Granola Bars
adapted from Home Sweet Home by The Hummingbird Bakery

30g butter
30ml honey (I used manuka honey with ginger)
240g porridge oats
80g flaked almonds
25g pumpkin seeds
50g sunflower seeds
1 tsp vandotsch speculaas spice mix
80g dates, chopped

50g crunchy peanut butter
80g treacle

Melt the butter and honey together.
Mix all the dry ingredients together in a bowl.
Pour the butter mixture over it and stir will. Don’t worry if it’s quite dry.
Spread out on a baking tray and bake for 20mins at 170c. Stir twice during this time to ensure it is evenly toasted.
Remove from oven and leave to cool (though not essential)

Melt the treacle and peanut butter in a large saucepan (you may want extra golden syrup or sugar if you want it to hold together)
Take off the heat and add the granola. Stir until coated.
Press into a lined tray. I suggest using a potato masher to press it down.
Leave to cool and then try to cut into squares.

 

Join Beckie and me in our Epic 100 part bakealong. Next week it’s Peanut Brittle (but I’ll be using cashews)

#HomeSweetHomeBakeAlong

I’m also adding this to Cook Blog Share

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