Trail Mix Granola Bars

I just bought the new cookbook: Against All Grain by Danielle Walker at Costco the other day. This cookbook did not disappoint. Though I haven't tried many of the recipes, her other book: Against the Grain, had many tasty grain-free recipes and ideas how to keep one's appetite satisfied.

A caution for those still suffering from symptoms, try to keep away from as much honey as possible. So, eat this bar with caution. Eat only one at a time and see how your body responds.

They are delicious and can give you much energy, but know your body and how it responds to foods. Some people are sensitive to honey, some to nuts and some to dried fruit, and if you are fortunate your body can handle all three. But I say again, know your own body.


Trail Mix Granola Bars

1/2 cup of honey
1/2 cup of almond butter, or nut butter of choice (not peanut butter)
2 tablespoons coconut oil
1 teaspoon of vanilla extract
3/4 cup pecan halves
3/4 cup of cashews
1/2 cup of almonds
5 large pitted dates, soaked in warm water for 15 minutes
1/4 cup of shredded unsweetened coconut
1/4 cup of raisins
2 tablespoons of unsweetened dried cranberries
1/2 cup of dark chocolate pieces (optional, not allowed for SCD diets)

1.  Line a 9 x 13 inch baking dish with parchment paper.
2. Place the honey, almond butter, oil and vanilla in a saucepan over medium heat. Bring to a boil, stirring constantly to avoid burning, then lower heat to simmer for 10 minutes continuing to stir.
3. Meanwhile, place the pecans, cashews, almonds, and dates in a food processor and process until the mixture resembles course sand. Add the coconut, raisins, cranberries and chocolate if desired. Pulse a few times to combine and chop up ingredients.
4. Remove the honey mixture from the stove and stir in the nut mixture.
5. Spoon the mixture  into the baking dish, spreading it out with the back of the spoon.
6. Place a piece of parchment paper on top and use your palms to press the mixture evenly into the pan. Pack it down as tightly as possible to allow the mixture to cohere.
7. Remove the top piece of parchment and place the dish in the freezer for 2 hours.
8. Remove from the freezer and lift the mixture out of the pan using edges of the parchment paper. Cut into even rectangle-shaped bars with a knife. Store in the refrigerator.