Don’t let the “v” word scare you. Vegan food has come a long way in recent years and, from my experience, can be just as wonderful as their more conventional counterparts. Baked goods can be moist, delicious, and healthy when made vegan and main dishes can deliver a wide variety of flavors that you may never have tried before.
While these granola bars are not exactly a main dish, although I’m sure they could be, they make a great treat for breakfast or snack when you’re on the go. They’re not really what I picture when I think of a granola bar; they are moist and chewy with a texture more like a really good brownie than a crunchy granola bar. These have quickly become a favorite here at the mill and we get requests for this recipe frequently from our Facebook friends. Enjoy!
Vegan Granola Bars
- 1 cup Fine Macaroon Coconut
- 1/2 cup Shredded Coconut
- 1 cup Coconut Flakes
- 2-1/2 cups Whole Wheat Pastry Flour
- 1 cup Evaporated Cane Juice
- 1 tsp Baking Soda
- 1 tsp Sea Salt
- 3 1/4 cups Quick Cooking Rolled Oats
- 1/2 cup Semi-sweet Chocolate Chips
- 1/2 cup Dried Apricots, chopped
- 1 cup Slivered Almonds
- 1/2 cup Tart Cherries
- 1/4 cup Raw Pumpkin Seeds
- 1/4 cup Raw Shelled Sunflower Seeds
- 2/3 cup Molasses
- 1 1/4 cups Sunflower Oil
- 3 Tbsp Flaxseed Meal
- 1/2 cup Water
- 1 Tbsp Vanilla
In a large bowl, mix together the coconut, flour, sugar, baking soda, salt, oats, chocolate chips, apricots, almonds, cherries and seeds.
Mix flaxseed meal and water; let stand for a few minutes.
Combine the molasses, sunflower oil and vanilla. Add the flaxseed meal mixture and mix thoroughly. Pour the wet ingredients into the dry and stir to combine. Press dough into a greased 9 x 13-inch baking pan and bake at 350°F for 15 minutes. Let cool before cutting. Makes 32 bars.