Somewhere between an energy bar and a blondie style bar, I saw a recipe for these here and adapted them. The original didn’t state a baking pan size and I used and 8×8″, I think 9×13″ would have been better. I had to double the baking time due to that. As well, since I used commercially made almond meal which is dry I didn’t need to do the 20 minute toasting, 5 minutes is plenty of time and you need to watch it so it doesn’t burn. They can be made vegan as well, use vegan margarine or coconut oil and agave nectar.
Almond Meal and Cranberry Bars
- 2 cups Almond Meal/Flour
- 1 cup old-fashioned oats
- ½ cup shredded coconut
- ½ cup wheat germ
- ¼ cup raw sunflower seeds
- ¼ cup Dried Cranberries
- 1 stick unsalted butter
- 1 cup brown sugar, packed
- ½ cup honey
- ¼ tsp kosher salt
- 2 Tbsp pure vanilla extract
Mix together the almond meal, oats, coconut, wheat germ and sunflower seeds, spread evenly on a large rimmed baking sheet.
Turn oven on to 300°, place the baking sheet in the oven and toast for about 5 minutes until the top is turning golden, take out of the oven and stir, set aside.
Meanwhile in a small saucepan over medium-low, melt the butter, sugar, honey and salt for about 20 minutes. Take off the heat and add in the vanilla.
Transfer the dry ingredients back into a large mixing bowl, add the cranberries and the syrup, stir until mixed.
Spray a baking dish with cooking spray liberally, pack the mixture in.
As for time? My 8×8″ dish took about 40 minutes. I suspect a 9×13″ would take 20 minutes and give a more solid bar. Whichever way, do score slices while warm with a sharp knife, then let cool completely before lifting out. They will firm up as they cool.
How many bars depends on the size of pan used.