Tag Archives: bar

Date Nut Granola Bars & Crumble (Raw/Grain Free)

Date Nut Granola | Tiffany Lane Handmade

Everytime I make a batch of granola I feel at home.

Date Nut Granola | Tiffany Lane Handmade

There’s something about the homemade version you can’t find in a package.

Love? Maybe.

Soul? Maybe.

Blood, sweat and tears? Hopefully not.

Whatever it is, it’s just so darn good.

Date Nut Granola | Tiffany Lane Handmade

This particular batch of granola isn’t my normal approach, either. No, this one’s a bit different. Sticky. Soft and crumbly. Sweetened only with dates. Oh, it’s raw and grain free, too.

Date Nut Granola | Tiffany Lane Handmade

Normally, I make a crunchy, dry roasted granola with chopped nuts, whole seeds, oats and honey (like this one and this one). Closer to the standard granola we’re all used to.

Obviously, there are pros and cons to each. The dry roasted version will store at room temperature in an airtight container for quite some time, while this one’s best stored in the fridge or freezer. The crunchy version is, well, crunchy, and this one’s got more of a crumbly, soft texture.  The roasted version also requires some baking and stirring time, while this version only needs to rest in the fridge or freezer for a little bit to set.

Now I know I said this recipe makes bars and a crumble type version of granola, but I must warn you, the bars are best stored in the freezer and eaten promptly after you take them out of the freezer. That’s because as they warm, they’ll crumble pretty easily. That being said, these might not be your best bet as a granola bar on the go, but you could most definitely crumble it up into a to-go container and pack a spoon.

It really doesn’t matter how you eat it, it’s delicious, so just eat it however you want to. Deal?

Date Nut Granola | Tiffany Lane Handmade

DATE NUT GRANOLA BARS & CRUMBLE

Ingredients
3 cups nuts (I used 1 cup each of pecans, almonds, walnuts)
1 cup unsweetened, flaked coconut
1 cup pitted medjool dates
1 1/2 cups seeds (I used 1/2 cup each sesame, ground flax, chia) 

1 tbsp vanilla extract

Preparation

Pulse nuts and coconut in a food processor (fits nicely in my 11-cup food processor) just until mixed a bit, then add the dates and let it run until the mixture is crumbly and just starts to come together, about 30 seconds. Next, add the seeds and vanilla extract, and pulse until combined, about 15-30 seconds.

If you want the whole batch more of a crumble, you’re pretty much done at this point. Simply transfer into an airtight container and store in the fridge. For bars, firmly press into a lined baking sheet or dish and freeze until ready to serve. Serve the bars promptly after taking them out of the freezer.

I’d love to know what you think! Leave a comment below letting me you how you like to eat granola.

Date Nut Granola | Tiffany Lane Handmade

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Recipe: Coconut Caramel Bars (Grain Free/Vegan)

Coconut Caramel Bars | Tiffany Lane

Coconut Caramel Bars | Tiffany Lane

Coconut Caramel Bars | Tiffany Lane

So if you haven’t noticed, it’s that Girl Scout cookie time of year. Since my husband insists on “supporting his co-workers’ kids”, (um, yeah babe, I’m sure that’s the reason) we have a few boxes in the freezer (yes, they’re better frozen). And as much as I enjoy them, since they’re delicious, I can’t get past all those pesky, unnecessary ingredients. The only way to resist my urge to eat an entire tray of Caramel Delites (they used to be called Samoas back when I was a GS), after of course eating an entire sleeve of Thin Mints, is to make my own, healthier version.

Let me stop you there. I know what you’re thinking, “But Tiffany, these aren’t even cookies, they’re bars.” Trust me, you won’t miss the cookies. These bars are so rich and delectable, those cookies will get freezer burn and you won’t even care. Nope, nada, no caring here.

To make these bars so rich and delectable, they’ve got to be filled with some pretty awesome things. Dates are one of my favorite treats and make the caramel perfectly sweet. But they really needed a punch of something else too. What better way to deck out my homemade caramel coconut bars than to fill them to the brim with coconut? Don’t you agree? Good, I’m glad we’re on the same page. And no, I’m not joking about the coconut. It’s everywhere in these babies!  My only warning is this: they’re addicting and if you’re not careful, you’ll find yourself on the couch, watching a chick flick, fork in hand with an empty 8×8 dish. And for those of you watching your calories (which I don’t encourage), while they’re made with wholesome ingredients, these bars are most definitely not low calorie. Everything in moderation, right?

Coconut Caramel Bars | Tiffany Lane

Without further ado, I present:

COCONUT CARAMEL BARS (GRAIN FREE/VEGAN) 

Inspired by Girl Scout’s Caramel Delites

Slightly adapted from Detoxinista’s No-Bake Twix Bars

Makes an 8×8 Dish

Cookie Crust
1 cup raw coconut butter (make a extra to save some for later!)*
4 tbsp raw honey
2 tbsp coconut oil, melted
2 tbsp coconut flour
1 tsp vanilla extract

1/4 tsp salt

Caramel Filling
2 cup Medjool dates (about 25-30 dates)
1/2 cup water or coconut water
4 tbsp raw coconut butter
1 tsp vanilla extract

1/4 tsp salt

Topping

1 cup toasted coconut, flaked or shredded (I use Bob’s Red Mill Flaked Coconut Unsweetened)*

Chocolate Drizzle
1/3 cup cocoa powder
1/4 cup coconut oil, melted

2 tbsp raw honey

Preparation

Preheat oven to 325F and toast your coconut (in the same glass baking dish you’re going to make the bars in) by baking for 3-5 minutes, stirring once halfway through. Remove from oven, pour into a small bowl and set aside.

Make the cookie crust by mixing the wet ingredients in a medium bowl, then adding in the coconut flour and salt until a crumbly dough forms. Press dough into an 8×8 glass baking dish greased with a little melted coconut oil then you’re going to pre-bake the crust (like you might for a pie) by baking for 8-10 minutes, until the top and edges just begin to brown. You don’t want to over bake here because it will go back in the oven with the filling (again, like a pie). After you take out the crust, turn the oven up to 375F to preheat while you make the filling.

For the caramel filling, blend all ingredients in a food processor or high speed blender (I used my food processor since I made the filling in it after making coconut butter – no cleaning necessary!), until smooth, scraping down the sides once or twice. This should only take a minute or two. Pour filling over the cookie crust and bake at 375F for 15-18 minutes, until the filling firms up, then remove from oven and top with toasted coconut.

While the bars are baking, make the chocolate drizzle by whisking together the melted coconut oil and honey, then adding in the cocoa powder until well combined.  Drizzle chocolate sauce over coconut topping and resist the urge to stuff your face until they’ve cooled.

Coconut Caramel Bars | Tiffany Lane

*Tiffany Lane Handmade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Recipe: Wheat Free Fig Bars

Wheat Free Fig Bars | Tiffany Lane Handmade

You’ve been waiting and now they’re here. Wheat Free Fig Bars!

Remember when I made these? And remember how awesome they were? Well I recently started reducing my wheat intake (as well as my dairy and corn intake) per my naturpathic doctor’s advice and decided to recreate my favorite fig bars, but wheat free.

Like most of my baked goods, these have just a touch of sweetness from the honey, so they’re wholesome enough for breakfast, yet decadent enough for dessert.

Wheat Free Fig Bars | Tiffany Lane Handmade

WHEAT FREE FIG BARS

Makes 1 8×8 Dish

Filling Ingredients

1 recipe fig jam (or about 1 1/2 cups thick fruit jam of choice)

Dough Ingredients
1 cup gluten free flour (coconut or brown rice work well)
1 cup coconut, finely shredded for baking
1/2 cup rolled oats (gluten free if necessary)
1/2 cup ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup honey
1/4 cup coconut milk (full fat) or other non-dairy substitute

1 1/2 teaspoons vanilla extract

Preparation
Grease an 8×8 glass baking dish with a tablespoon of coconut oil. Preheat oven to 350°F.

In a large mixing bowl combine the dry ingredients, then add the wet ingredients until well combined and it forms a slightly sticky dough.  Divide dough in half and spread one half evenly into your greased baking dish, reserving the other half for the crust.  Spread filling on top into an even layer.  Take the remaining dough and gently spread on top of the filing towards the edges of the dish until it forms an even layer as the crust.

Bake for 20 to 25 minutes, until crust is golden and puffed, then remove from the oven to cool on a wire rack. Once completely cool, cut bars as desired and store in a tightly covered container at room temperature for 3-5 days or freeze for up to one month.  Storage tip: storing bars like these in the refrigerator may make the dough wet from condensation, which is why I prefer to store mine at room temperature.

Wheat Free Fig Bars | Tiffany Lane Handmade

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Recipe: Whole Wheat Fig Bars

whole wheat fig bars 1 - tiffany lane

Yet again, I’ve managed to make another delicious treat that’s great for anytime of day.  I ate one as a midday snack yesterday and another for breakfast this morning.

My favorite part about these bad boys? I’m a huge fig newton lover (anyone else out there?).  But if you read the ingredient label on any of the Newton products, you’ll quickly see how unreal those treats are.  So here’s my hubby approved real food version!

Whole Wheat Fig Bars

Adapted from Post Punk Kitchen

Makes 1 8×8 Pan Batch

Filling Ingredients
1 lb. dried figs, hard stems removed, diced into small pieces
1 cup water
1/4 cup agave nectar, pure maple syrup or honey
2 tbsp citrus juice

 

Dough Ingredients
1 cup whole wheat flour
1 cup coconut, finely shredded for baking
1/2 cup wheat bran
2 tbsp ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup honey
1/4 cup milk or non-dairy substitute
1 1/2 teaspoons vanilla extract

 

Preparation
Grease an 8×8 glass baking dish with a tablespoon of coconut oil. Preheat oven to 350°F.

In a medium saucepan combine chopped figs, water, agave nectar/maple syrup/honey and citrus juice. Bring mixture to boil over medium heat, then reduce to a simmer and stir occasionally. When figs begin to soften in about 8 to 10 minutes continue to cook, mashing figs with a firm spatula or a fork to create a chunky, moist paste.  If the mixture starts to look overly dry, add water two tablespoons at a time and continue stirring until a thick paste forms. Remove filling from heat and set aside. If mixture still seems too chunky puree in a food processor until desired texture is reached.

In a large mixing bowl whisk the wet ingredients: coconut oil, honey, milk and vanilla extract until smooth.  Sift in flour, coconut, wheat bran, flaxseed, baking powder, baking soda and salt. Stir to form a soft, slightly sticky dough, gathering into a ball with your hands.  Divide the ball into two sections and shape each into its own ball.

Press one dough ball into the bottom of the greased baking pan, spreading it out to all edges and keeping a uniform thickness.  Pour filling on top, spreading into an even layer.  Take the remaining dough and slowly stretch into a large circle with your hands (similar to stretching pizza dough).  Place on top of the filling and carefully pull dough to the edges of the pan until you’ve covered all of the filling.

Bake for 20 to 22 minutes, until crust is golden and puffed, then remove from the oven to cool on a wire rack. Once completely cool, cut bars as desired and store in a tightly covered container at room temperate for 3-5 days or freeze.  Storage tip: storing bars like these in the refrigerator may make the dough wet from condensation, which is why I prefer to store mine at room temperature.

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