Fabulous Granola Bars

[please excuse the poor photo, compliments to my cell phone]


Artistic Madre's Fabulous Granola Bars

3/4 Cup Whole Wheat [you can really use any all-purpose flour]
1/4 Cup Milled Flax Seed
1/2 Cup Soy Flour [again, wheat or other flour works]
1/2 Cup Dry Quinoa
1 1/2 Cup Rolled Oats
1/3 to 1/2 Cup raw pumpkin seeds
1 Teaspoon baking powder
1 Teaspoon salt
1/4 Cup Molasses
2/3 Cup Agave Nectar
1/2 Cup Mashed Ripe Banana
1/2 to 2/3 Cup Almond Pulp (see previous post)
2 Teaspoons Vanilla Extract
1/2 to 2/3 cup Dried Cranberries

You can use peanut butter or almond butter in replacement of the almond pulp, if you choose to do so. Keep in mind that it will change the flavor and density.

Directions:

1. Set oven to about 300 degrees Fahrenheit, put dry quinoa into an ungreased 9 x 13 baking pan to roast. Every few minutes, stir quinoa to ensure even toasting. While it is toasting, mix wet and dry ingredients.

2. In a small mixing bowl, mix all the wet ingredients. Use a fork to mash up the banana.

Turn oven up to 325

3. In a large mixing b owl, mix the dry ingredients together. Go ahead and check the quinoa, it should be golden brown. When it is good and toasted, add it to the dry mix. Then, add the wet mix to the dry.

4. Now that all of the ingredients are mixed, you should have a thick, oatmeal cookie dough-like substance. Grease the 9 x 13 baking pan and spread the granola goodness into the pain, creating an even layer. Place the pan on the center rack (oven should be at 325 now). Bake for 20-22 minutes, rotating the pan at least one time to ensure even baking. Cut the bars (a spatula works well).

I hope you enjoy them as much as I do! Also, these are easy to adapt!