Honee Granola Bars

I was really excited to get the opportunity to try a recipe with some Bee-Free Honee. Lydia and I decided to split it and each come up with a recipe that would normally use traditional honey, substituting it with this new product. I decided to make some granola bars, which are really simple and take less than an hour, from prep time to clean up. I also wanted to make something portable that I could share with some friends at work.

These went over quite well. I added almonds and chocolate chips to mine, but included some other ideas that you might be interested in adding (think of anything you love and mix it right in!) It turns out that this was a great recipe to use with the honee, which has a sweet apple-y taste since it’s made from apples, and works great with the granola.

My friends loved it, as did my daughter (the true test of any recipe). They were surprised at the idea of a sweet elixir made from apples. Even though one friend keeps calling it “fake honey,” I think I’m going to let that one slide for now—I’m excited about the fact that she loves the taste and is open to trying something else made from it; so I think I’ll be getting another recipe together soon.

 

Vegan Granola Bars

 Ingredients:

  •  1 c. all-purpose flour
  • 1 ¾ c. old-fashioned rolled oats
  • 1 t. ground cinnamon
  • 1 t. ground nutmeg
  • ¼ t. salt
  • ½ c. firmly packed dark brown sugar
  • 1/3 c. Bee-Free Honee
  • 2/3 c. Earth Balance margarine
  • ½ c. sliced or slivered almonds (optional)
  • ½ c. vegan chocolate chips (optional)
  • ¼ c. sunflower kernels (optional)
  • ¼ c. raisins (optional)

Preparation:          

  • Preheat oven to 350 degrees.
  • Grease 9×9 square baking pan.
  • Melt margarine.

Method:                   

  • Combine flour, oats, cinnamon, nutmeg, and salt in a small bowl; set aside.
  • In a large bowl, combine brown sugar, Honee, and melted margarine. Blend in the flour mixture. Stir in nuts and chocolate chips.
  • Press mixture into prepared pan.
  • Bake for about 30 minutes, until edges are golden brown.
  • Cool completely and cut into bars.
  • Store in airtight container.

About Chris Lucas


Chris has been in the bookselling and publishing industries for nearly 20 years. A family trip to Farm Sanctuary in 2008 helped her change her perspective on animals and food, opening her up to a vegan lifestyle. In December 2009, Chris and her husband Jim began Bucks County Vegan Supper Club out of their home in Pennsylvania. In the winter of 2011, along with Jim, Lydia, and Mauro, Chris became a co-founder of fromatovegan.com as a way to help inspire and motivate other people interested in adopting a plant-based lifestyle.

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