Usually I say when you make a recipe to half it, however, don’t even bother with this one or you will be disappointed. What a great staple or go-to recipe, especially in the warm months, when fresh berries are at their peak.
Gretchen from Fit Mom Journey has knocked it out of the park with recipe. It is of course an S and she even suggest adding chocolate chips, but I am here to say it doesn’t even need it. I made this for Easter family meal and no one believed it was sugar free. I took mini-loaves to work and they raved over it. Give it a try….You won’t be disappointed.
Whenever I try a recipe, I only make half of the recipe. Most of the time I follow the recipe as is. Sometimes I even tweak it just a little but most of the time I want to try it like the originator intended. The reason I only do half is because if I don’t like it at all, (actually I wouldn’t be making it if I didn’t think I would like it at all) I am not out all the ingredients. The other good thing about making half the recipe is you can make changes the next go around to more suit your taste.
Let me just start by saying I found Taryn early in my THM journey on Pinterest. I soon discovered she had a sweet tooth very similar to mine and that was important to me. She has been one of my go tos for recipes ever since. With that said, here is my review…
These are delicious and a great go to if you need something quick to eat and it will satisfy a sweet craving as well. Here are some highlights to what I have found when making these.
Calls for coconut CREAM which usually comes in a very small can, not coconut milk!
Be patient, the xylitol and erythritol take time to come to a caramel color.
Nuts: almonds are good and I even added a dropt or 2 of almond extract, but one time I was out of almonds and used what I had on hand which was half cashews and half peanuts and WOW, I thought I was eating a payday!
Chocolate chips: I was out of those so I just chopped a dark chocolate bar and worked great!
Sweetness: I did add 1 doonk of stevia powder to the sweeteners while they cooked. Just a personal preference to make it a tad sweeter
Salt: you could add a touch of mineral salt to give it a sweet/salty taste, just make sure your nuts aren’t salty too.
Syrup: the sweeteners and cream come to a syrup to hold the bar all together. MORE is not necessarily good. It makes the bars very hard.
Pretty Cuts: if you HAVE to have the pretty cut shape to the bar, I have found a pastry knife works best.
Have you tried this recipe? I would love to hear your version of these granola bars.