Granola Bars
Servings: 35 bars
INGREDIENTS
2/3 cup (150 mL) shredded coconut
2 cups (500 mL) quick-cooking rolled oats
1 cup (250 mL) brown sugar
1/3 cup (75 mL) pellet-like bran cereal
1/2 tsp (2 mL) cinnamon
3/4 cup (175 mL) lentil purée*
1/2 cup (125 mL) canola oil
1 egg, beaten
1/2 tsp (2 mL) vanilla extract
1/4 cup (60 mL) melted semi-sweet
chocolate chips
* Lentil Purée: drain and rinse a 14-ounce
(398 mL) can of lentils. Place in food processor,
add 1/4 cup (60 mL) water. Blend until smooth
and the consistency of canned pumpkin. If
needed, add additional water 1 Tbsp (15 mL)
at a time to reach desired consistency. Unused
lentil purée can be refrigerated for up to 3
days or frozen in freezer bags or an airtight
container for up to 6 months.
DIRECTIONS
1. Pre-heat oven to 350°F (175°C). Make sure
rack is in center of oven.
2. In a medium bowl, mix coconut, oats, brown
sugar, cereal and cinnamon.
3. Add lentil purée, oil, egg and vanilla. Mix until
dry ingredients are just moistened.
4. Spread over a 10 1/2 x 16-inch (25 x 40 cm)
nonstick cookie sheet.
5. Bake 30 minutes, or until lightly browned. While
bars are still warm, drizzle chocolate over top
and cut into 35 bars.
NUTRIENTS
Per Serving (1 bar)
107 Calories, 5 g Fat, 2 g Saturated Fat,
6 mg Cholesterol, 14 g Carbohydrate,
1 g Fibre, 8 g Sugar, 2 g Protein, 10 mg Sodium,
78 mg Potassium, 16 mcg Folate, 1 mg Iron
20 | Bars & Squares
