uit http://thevegan8.com/2016/05/10/chocolate-pecan-granola-bars/
2 cups (214 g) old fashioned rolled oats (use gluten-free if necessary)
1/2 cup (20 g) brown rice crisp cereal (gewone rice crisps genomen: of Ecoplaza of Hanos)
1/2 cup (70 g) pecan pieces roughly chopped
1/4 cup (24 g) unsweetened cocoa powder
1/2 cup + 2 tablespoons (200g) pure maple syrup (agave stroop is ook goed en goedkoper), volg keer minder
1/4 cup (64g) almond butter (zie almond butter bij nagerechten)
2 tablespoons (30 ml) water
1/4 cup (24 g) ground flaxseed (met koffiemaalmachine)
1/2 tablespoon vanilla extract
1/4 teaspoon fine sea salt
Lekker. Beetje te zoet.
Preheat an oven to 350 degrees and line an 8x8 metal pan with parchment paper going both directions for easy removal later.
To a large bowl, add the oats, rice cereal, pecans and cocoa powder. Stir well to mix everything.
To a small pot, add the syrup, almond butter and water. Turn the heat to medium, once it is bubbling stir well to mix the ingredients until smooth and let it bubble for a good minute. Now stir in the flaxseed, vanilla and salt until smooth. It is very important that you are adding the flaxseed at this step because it causes the flaxseed to react and become much more sticky this way, which will help the bars hold.
Pour the heated mixture over the dry ingredients and stir for a couple of minutes until everything comes together and is sticky, making sure to get everything at the bottom of bowl. Stir and press the mixture with the back of a metal spoon to help it get sticky.
Transfer the batter to the prepared pan and press down the mixture with the back of a spoon or spatula
Bake for 25-30 minutes until firm. 25 minutes will be soft and chewy (what I did) and 30 minutes will be harder and crispier. Let cool in the pan for 30 minutes, do not try and cut these early or they will fall apart! Slice them into desired shapes.
Afhankelijk van dikte, niet te lang bakken, bij mij waren ze ca 2 cm dik, 25 min was daarvoor net een beetje te lang.