Your Friends Will Love These Treats – Paleo-Friendly Granola Bars

On the tails of last week’s post: this time, some people treats!

My crossfitting significant other sent me this paleo-friendly recipe via Flipboard message about a year ago, and I’ve been making it ever sense, especially for road trips and hiking. Most recently, I heard my next adventure is going to involve food price sticker shock, so naturally I whipped up some, and thought it a good morsel for you to try.

While English does seem the common language of much of the world, I’d argue that it’s unlikely you’d stumble on this recipe and try it, since it doesn’t appear to be in American-style English, and they’re called flapjacks. I highly recommend making these for your daily adventures, whether they be traipsing off to work, packing little humans off to school, getting trapped on the tarmac in a plane, or on the road. I also went through and gave some of those old school measurements, you know, while you’re waiting to get your scale in the house.

Coconut and Cranberry Flapjacks by Karen – Paleo-Friendly Granola Bars

(Original recipe text in italics, translations for alternative measurements and Stateside lingo in regular text)

175g/6oz butter  (2 Tbs butter)
175g/6oz golden syrup  (2 4/5 Tbs corn syrup, alternative stickier option: maple syrup + honey)
175g/6oz brown sugar (4/5 cup)
350g/12oz porridge oats (3.78 cup rolled oats)
pinch ground cinnamon or mixed spice
90g/3oz desiccated coconut (about 1.5 cups coconut flakes)
90g/3oz dried cranberries (alt for more color: mix of cranberries and red raisins- a little under 3/4 cup)
Optional Add (by yours truly): + 3 oz sliced almonds (around 1 cup)
  1. Preheat the oven to 150C/300F/Gas 2 Melt the butter, then turn off the heat and add the syrup, sugar and cinnamon.
  2. Stir in the coconut and oats, then add the cranberries.
  3. Either line a baking dish with parchment, or a silicon one that just needs a light rub with butter.
  4. Use a metal spoon to smooth and compact the oats, pay attention to the edges- so they won’t crumble when they’re baked!
  5. Sprinkle with desiccated coconut for added crunch when baked. Pop them in the oven for 35-45 mins.
  6. Leave to cool fully before you cut them to reduce crumbling.

Let’s face it, this is full of crunchy flaky coconut, it’ll crumble. That’s okay. Yes, these have quite a bit of sugar in them, so I like to cut them into little tiny one-inch-by-one-inch pieces to share. It’s good to lay a little parchment down if you pile them in a box for later.

Novelty Rating: 3 of 5. Familiar but a twist, since it is technically gluten-free, and fill of coconut flakes -my favorite!
Lessons Learned:
Bonus find: when all the crumbling is done, you can use what’s left on the parchment as granola in your yogurt.

Friends, I’ve been obsessed with using a scale for baking, and this is a recipe that nudged me that way, even after having reading on why you should use one. For one, easier math when scaling. See Alice Medrich on Food 52’s article.

granola in the oven

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