Chia Seed, Prune and Chocolate Chip Granola Bars

Don't let the prunes scare you. These granola bars, held together with a prune-applesauce puree, are seriously addictive. I can't stop eating them. I had to put some of my last batch in the freezer just to get them out of sight!

And you can definitely add whatever unsalted nuts, seeds and dried fruit you happen to have on hand or really like. This recipe is easily adapted.

The prune puree is sweet so no other sugar is needed.

I actually haven't tried it, but bet the dough is delicious just to eat on its own. Since these are vegan, taste as much as you like!

The Recipe

makes one 9x13-inch pan of bars

1 cup oat flour
1/2 cup oats

1/2 cup whole wheat flour

1/2 cup unbleached white flour

1/4 cup wheat germ

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup tightly packed prunes soaked in 3/4 cup water

1/2 cup unsweetened applesauce

1/3 cup coconut oil

2 tablespoons chia seeds mixed with about 6 tablespoons water

1 teaspoon vanilla

1/2 cup pepitas (or other seeds such as sunflower)
1/2 cup almonds
1/2 cup large raisins (or other dried fruit)
1/2 cup semi-sweet chocolate chips

Preheat oven to about 350F degrees. Line a 9x13-inch pan with waxed paper and lightly oil.

Combine dry ingredients (first seven ingredients) in a large bowl. 

Puree soaked prunes (including water) with applesauce in a food processor or blender. Add to dry ingredients along with the oil, chia seeds and vanilla. Stir in the rest of the ingredients until combined.

Bake for about 25 minutes or until the top is lightly browned.

Chocolate Shoo Fly Pie

After seeing a shoo fly pie from a neighborhood pie shop, I decided I wanted to attempt this ooey-gooey and sweet confection. And of course, I wanted chocolate in there somewhere! That's where this recipe comes from. It's a delicious cold weather dessert to enjoy with some tea or coffee in front of a warm fire.

The end result was very sweet, yet balanced, because of the molasses. I loved the addition of chocolate. My husband said he wanted even more chocolate. I told him it was a molasses pie with chocolate, NOT a chocolate pie with molasses :-)

I used semi-sweet chips, but imagine this pie would be just as yummy with dark or milk chocolate, depending on your preference. Make sure the crust is completely covered in chocolate.

The liquid/molasses mixture looks kind of strange and watery. Don't worry, it will come out just fine.

The Recipe

makes one 9-inch pie

Crust

1 cup unbleached white flour
1/3 cup wheat germ or whole wheat flour

1/2 teaspoon salt

1/4 cup unsweetened almond milk

1/3 cup canola oil

Pie
1/2 cup unbleached white flour

1/2 cup whole wheat flour

1/2 cup oats

1/2 teaspoon cinnamon

1/2 cup packed brown sugar
3 tablespoons butter or other shortening (I used vegan butter spread)
1 egg
1 cup dark molasses

3/4 cup cold water

1 teaspoon vanilla

1 teaspoon baking soda

3/4 cup boiling water

1/2 cup to 3/4 cup semi-sweet chocolate chips

Preheat oven to 350F degrees.

Make the crust by combining the dry ingredients and whisking in the oil and milk until a ball of dough forms. Add a little more milk if the mixture seems too dry. Either roll it out or pat it into a pie pan. Place in refrigerator while preparing the filling.

For the pie, mix together the flours, oats, cinnamon and sugar. Cut in the shortening until there are coarse crumbles. Set aside about 1 cup of this for topping the pie.

In a separate, large bowl, combine the egg, molasses, cold water, vanilla and remaining crumb mixture. Whisk together thoroughly. In a separate small bowl, mix baking soda with boiling water. Add to molasses mixture and whisk together again.

Spread chocolate chips in the bottom of the pie crust. Dump the filling over the chocolate chips. Sprinkle the crumb mixture over top.

Bake for about 50 to 55 minutes, until the filling is no longer jiggly. Serve with some whipped cream, ice cream or coffee, if desired.

Raspberry Jam Oat Bars

It's been pretty cold lately, which has inspired me to do a lot of baking. I like turning the oven on and just standing in front of it sometimes :-)

These delicious little oat bars are super healthy (vegan) and are topped with homemade raspberry chia seed jam. The recipe below was adapted from the Raspberry Chia Seed Jam Oat Crumble Squares from the Oh She Glows blog and recipe website (thanks Angela!). I love her recipes and photos, just lovely.

The jam doesn't take long to whip up. I'd suggest making a little extra, or just saving a bit, to eat on toast later. I did!

The Recipe

makes one 8x8-inch square pan of bars

Jam
16 ounces frozen raspberries

2 tablespoons chia seeds
3 tablespoons maple syrup

1/2 teaspoon vanilla

Bars
1 tablespoon ground flax seed

4 tablespoons water
1/4 cup sugar (I used maple sugar)

1/3 cup oil (I used coconut oil)
2 tablespoons honey

1 teaspoon vanilla
2 1/2 cups oats
1 1/2 cups flour (I used a mixture of white and whole wheat)
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt (I used pink Himalayan)

Preheat oven to 350F degrees. Line an 8x8-inch square pan with parchment paper.

Mix the frozen raspberries, chia seeds and maple syrup in a saucepan on the stove over medium. Stir until the raspberries are broken down and the mixture has thickened (about 10 minutes). Remove from heat and stir in vanilla. Let the jam cool in the refrigerator.

Combine flax seed and water in a small bowl and set aside. Combine the sugar, oil, honey and vanilla. Mix in the flax seed and water (it will have thickened slightly). Add in the rest of the ingredients to form a crumbly mixture. If it seems too dry, add a few teaspoons of water.

Press about two-thirds of batter into prepared pan. Spread jam on top. Sprinkle the rest of the oat crumble mixture on top.

Bake for about 20 to 25 minutes. Let cool for a few minutes in the pan, then lift parchment paper out and place on baking rack. Store leftovers in the refrigerator or freezer (if they last that long!).