HOW TO MAKE

This chewy homemade granola bar recipe is endlessly adaptable with different mixes. INGREDIENTS 1-2 tsp coconut oil for greasing pan or cooking spray

½ cup cashews, raw and unsalted

4 cups gluten-free extra thick rolled

½ cup dried cranberries

½ tsp cinnamon

½ cup semi-sweet chocolate chips (soy, dairy and gluten free)

3 tbsp flaxseed meal

1 cup peanut butter

⅓ cup brown rice syrup

½ cup brown sugar

1 vanilla bean or 1 tsp. pure vanilla extract 1 ripe banana, mashed METHOD Preheat oven to 190⁰C.

Spread raw cashews on a baking sheet and bake for 8 minutes.

Allow to cool.

Meanwhile lightly grease a square brownie pan or 23×33cm pan with coconut oil or use cooking spray.

When the cashews are cooled, chop into smaller pieces.

In a large mixing bowl combine the dry ingredients – cashew pieces, oats, cranberries, cinnamon, chocolate chips and flaxseed meal – stir and set aside.

Using a paring knife careful slice the vanilla bean in half lengthwise. Using the back of the knife, gently run it along the inside of the vanilla bean, scraping the seeds out. Repeat for the other half of the vanilla bean. Alternatively you can use 1 tsp pure vanilla extract.

In a medium saucepan over low heat add vanilla bean seeds, peanut butter, brown rice syrup, brown sugar and mashed banana.

Stir for a few minutes until melted and mixed together.

Add the peanut butter syrup mixture to the large mixing bowl with oats.

Stir until everything is evenly coated. Place granola in the pan. Press down firmly with the back of a spoon or the back of a measuring cup.

Refrigerate granola for 50 minutes, and then freeze for 10 minutes before removing from pan and/or cutting.

Keep granola bars stored in the fridge in an airtight container for up to a week.

RECIPE: Chef Lebogang Mpuang, founder of The BlackCurrant Kitchen Studio in Maboneng