by Chef Kendall Huff
Native Foods Cafe
Inspired by all the delicious vegan bars I’ve been eating lately, I decided to make my own. I’m a really big fan of Natures Path products and granola, so I used the Pumpkin Seed Flax granola... and it was gooooood....
1 ½ cup currants
1 cup (more) of toasted pumpkin seeds
1 cup raw sunflower seeds
2 cups Enjoy life mini chocolate chips
1 cup shredded coconut.
Then I added :
4 cups of the granola
1 ¼ cup of agave
2 tsp on ground cinnamon
1 tsp of ground ginger
Now mix it about.
Then, I lightly greased a half sheet pan (you can also use a cake pan) and laid the mix in and baked them for 8 minutes at 275 degrees. Not too high on the heat, or all your chips will melt.
Allow the pan to cool, in the refrigerator for a good 4 to 5 hours. The longer you let the pan cool, the firmer your bars will be. From here, you can wrap them up and have them in your bag as a travel snack, or you can crumble them up and eat them with some almond yogurt for breakfast!
And heads up…These bars are soft, gooey and full of different flavors and treasures!
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