VeggieTalk

The other evening, after cooking and styling soups all day, I suddenly had an urge to bake. It had been a warm spring day, followed by a pleasantly cool evening; this is when I sense baking season coming to a close. Once May rolls around, the oven generally stays off until September. I made half a batch of blueberry muffins (based on the recipe for Basic Muffins, 7 Ways from The Vegetarian Family Cookbook) and the following, Soft and Chewy Granola Bars from the same book.

I find baking relaxing, as I am strictly from the “mix and dump” school of baking. I will miss it, but local organic veggies, fruit desserts, cold soups, and corn on the cob are just around the corner …

Soft and Chewy Granola Bars

Makes 8 bars

My attempts to make crisp and chewy granola bars were only marginally successful; they tasted good, but getting them out of the baking pan required a sledgehammer, even when I used baking parchment. Here, the best of both worlds are combined, using chewy granola in a soft dough.

• 3/4 cup whole wheat pastry flour or spelt flour
• 2 tablespoons ground flaxseeds or wheat germ
• 1/2 teaspoon baking soda
• 2 tablespoons natural granulated sugar
• Pinch of salt
• 1/2 cup applesauce, or as needed
• 1 tablespoon safflower oil
• 1 cup granola of your choice (homemade or store bought)
• 1/2 cup raisins or currants
• 1/2 cup natural peanut butter chips or cane-juice sweetened chocolate chips, optional

Preheat the oven to 350 degrees.

Combine the first 5 (dry) ingredient in a mixing bowl and stir together.

Make a well in the center of the dry ingredients and pour in the applesauce and oil, using enough applesauce to moisten the flour mixture and make a stiff batter. Stir together until the wet and dry ingredients are completely combined, then stir in the raisins and optional chips.

Pour the batter into a lightly oiled 9- by 9-inch pan and pat in evenly with a baking spatula. Bake for 20 minutes, or until a knife inserted into the center tests clean. Let cool until just warm, then cut into 8 bars.