Cathy Katin-Grazzini
Cathy’s Kitchen Prescription LLC
www.cathyskitchenprescription.com
Fruity ALA Granola Bars
Makes 12-14 bars Prep time = 20 minutes Baking time = 55 minutes
Loaded with anti-inflammatory omega-3s from fresh flax and chia meal, sweetened only with fruit, packed with nutritious gluten-free whole grains. Kid-tested, grownups will love ‘em too!
High in fiber and healthy plant proteins too, you won’t miss the inflammatory oils, salt, refined sugars, and nut/nut butters often used in other commercial bars.
INGREDIENTS
1 ½ cups old-fashioned gluten-free oat flakes
¾ cup popped whole grain, gluten-free puffed unsweetened cereal (brown rice, amaranth, millet or mixed)
2 bananas
2 teaspoons vanilla extract
1/4 cup whole golden flaxseed
1/4 cup white or black chia seeds (white seeds are marginally higher in ALA omega-3s)
1 teaspoon freshly ground Ceylon cinnamon
2 cups mix of dried dates, figs, apricots, various raisin varieties
DIRECTIONS
Preheat oven to 325°F/160°C
Prep
~ Grind flax and chia to meal. Set aside.
~ To rehydrate the fruit, combine them, cover with water, microwave for 90 seconds, cool. Alternatively, simmer for a couple of minutes on a stovetop, cool. Drain. Transfer to a food processor and pulse to create small uniform pieces. Set aside.
~ In a bowl mash bananas with a fork or potato masher until smooth. Set aside.
In a mixing bowl combine all ingredients, mixing well. Mound on a cookie sheet lined with parchment, and with two straight edge rulers or icing spatulas shape into a roughly 7½” by 7½” by 1” thick square.
Bake for 15 minutes and remove. Gently in half lengthwise and width-wise slice into 1” wide strips and with a sharp or serrated knife, carefully separate the pieces from one another to ensure even baking on all surfaces.
Return to the oven for another 35-40 minutes or until fragrant, firm, and golden.
Remove from the oven and transfer to a cooling rack. Cool and enjoy!
ALA bars will keep for in the fridge for 2 weeks (if they last that long!) and will freeze beautifully.