raspberry + cherry granola bars (vegan)

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Tomorrow is my birthday and I’ll probably get yelled at by my nutritionist for eating (read: overdosing on) coconut peanut butter. Thankfully, I can’t veer too far into the splurge zone because all my mainstay treats are in the gluten and dairy camp (ah, the glory days of almond croissants, buttered Brooklyn bagels, pumpkin pancetta pizza and pasta pesto!). Now my binges include the occasional plate of fries, popcorn, dark chocolate covered almonds and vegan/gluten-free treats. Since I firmly believe that most bakeries in New York are run by amateurs, and the gluten/dairy-free sweets are less abundant and often unsatisfying, I’ve decided to bake my own birthday sweets because if they blow, I only have myself to blame.

Friends, these bars do not blow.

I love, love, love fruit bars. Smearing preserves on a buttery dough gives me LIFE, and although these pale in comparison to their white flour and creamed butter counterpart, the vegan option is still pretty stellar. Enough to shove a pile of candles into these bars tomorrow, and toast myself after a grueling #4daysfor30days Brooklyn BodyBurn workout.

INGREDIENTS
8 tbsp Earth Balance vegan butter
4 tbsp coconut oil
1/2 cup pecans or walnuts, roughly chopped
1/2 cup blanched slivered almonds, roughly chopped
1 1/2 cups gluten-free flour (I love Cup4Cup)
1 1/4 cups gluten-free rolled oats (There is still gluten in GF oats, but if you’re celiac, you can rock this recipe; if you have a sensitivity I would back off)
1/3 cup + 1 tbsp organic cane sugar
1/3 cup coconut palm sugar
1 tsp kosher salt
1/2 tsp baking soda
1/2 cup raspberry preserves
1/2 cup cherry preserves
(Makes 12 bars)

DIRECTIONS
Preheat the oven to 350 F. Spray an 8-inch square baking pan with coconut oil and line the bottom with parchment.

In a small saucepan, melt the butter and coconut oil on low/medium heat. Remove from the heat and let cool to room temperature. Spread the nuts on a baking sheet. Bake until lightly golden and fragrant, about 5 minutes. Cool the sheet completely on a wire rack.

In a large bowl, whisk together the flour, oats, sugars, salt, baking soda, and nuts. Pour in the melted butter, and using a wooden spoon, mix together until well combined.

Transfer about two thirds of the dough to the prepared baking pan. Press the dough evenly into the pan, forming a firmly packed layer. Using an offset or rubber spatula, spread the preserves over the dough. Evenly sprinkle the remaining dough over the preserves. I love seeing a pop of blistering red poke through the topping, so don’t overdo it, as you’ll be shoveling bricks rather than bars.

Bake, rotating the pan halfway through, until the top is golden brown and fragrant, about 40 minutes. Transfer the pan to a wire rack and let it cool completely. I actually put these in the fridge for an hour and then leave them out to come to room temperature because I’m that impatient. Then cut into squares. The bars can be kept in an airtight container at room temperature for up to 1 week.

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3 thoughts on “raspberry + cherry granola bars (vegan)

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