Vegan, Gluten Free, Low Fat, Sugar Free
At the end of my two month holiday a few months ago, for the first time in my whole trip I had two days by myself. I left my sister and friend at a bus stop in Sukhotai, Thailand and began the seven hour journey back to Bangkok on my own. I shed a little tear watching my friends getting smaller through the window, knowing I wouldn’t see them for a whole month. It’s strange spending every waking minute with someone for so long, and then suddenly not at all.
By the time I arrived in Bangkok the sun was setting. By the time I got to my hotel and checked in, it was well and truly dark. I had told myself I would get my last street food meal for dinner that night, but I confess I got a veggie subway and a bag of fresh fruit instead. Sitting in my hotel room eating mango slices, watching reruns of The Texas Bachelorette, I felt homesick for the first time. I missed my dog, I missed my family and the friends who I hadn’t seen in weeks. But mainly I just missed talking to people I knew.
In the airport (which I accidentally arrived at 6 hours before my flight…curse you 24 hour time!) I spent all my remaining money on presents for my family, including two huge bags of dried fruit for my Step Dad. My plans were to make him some tropical granola bars as soon as I got home, because he love granola bars.
My grand plans got sidetracked by a number of other exciting dishes that had to come first, and somehow three months passed before I could get around to it! Better late than never right?
These granola bars are packed full of tropical flavours and they’re the best I’ve ever made, hands down! I have so many issues with granola bars. I hate when they crumble. I HATE IT. I hate when they’re overly sweet or so chewy your teeth almost fall out. Granola bars aren’t something I wanted to settle with, they had to be juuust right.
It’s hard to get a balance between making a super healthy bar, which is so easy considering how much goodness you can pack in, as well as making them taste as good as a cafe-bought bar. These bars have found a happy compromise. They are rich from a maple syrup and coconut butter caramel, but also bursting with superfoods like goji, sunflower seeds, coconut and mango.
I’m sad that the granola bars were oh so good, but the photos came out oh so bad! Sometimes I just can’t even deal with my photos. I mean, please. There needs to be an intervention. Someone needs to come and sit me down and explain everything there ever is to know about anything to do with my camera because my brain has turned to mush after all the uni work I did this week and I can’t improve by myself. I JUST CAN’T.
You’re just going to have to trust me with this one. It’s such a great recipe, I know I’ll be using it from now on when the need for granola bars arises. You don’t have to take it down the tropical road if you don’t want to, that’s just an idea I had while I was waiting in Bangkok airport for my lonely flight home.
I also ate four scoops of banana and chocolate ice cream while I was there, but that’s another story.
If you try adding different flavours, let me know how it goes! And happy May!
One Year Ago: Chocolate and Caramel Banana Muffins
Tropical Granola Bars: Adapted from Ottolenghi
45g each hazelnuts, almonds, sunflower seeds and desiccated coconut
190g rolled oats
30g ground almonds
50g dried mango
50g dried pineapple
50g dried goji berries
1 ripe banana
For the caramel:
75g raw sugar
85g coconut butter, or oil I think would work too
85g maple syrup (or honey for non-vegan)
Preheat oven to 160C (320F) and line a 20 x 23cm tin with baking paper. Soak the fruit briefly in water to soften a bit. Cut into small chunks, about the size of the goji berries. Roughly chop up the nuts. Stir together all the ingredients except the caramel and the banana in a large bowl.
In a small saucepan, melt the coconut butter and syrup and sugar and stir well so that everything is combined. Cook for a minute, then pour over the dry ingredients. Stir well. Mash the banana and stir through the mix. Pour into the lined tin and bake for about 20 minutes, until golden on top. Allow the bars to cool completely before chopping with a serrated knife.