Beetroot Breakfast Bars
Allergy friendly granola bars are something that I have been slightly stumped by throughout my time in the kitchen. When I was younger, I never had a protein bar or granola bar that I could use to grab and go. Looking at the labels in the grocery store for bars such as KIND or LARA, it seems like the world of a prepackaged bar is an impossible one for someone like me - anaphylactic to nuts, seeds, egg, dairy, and coconut. I've searched for allergy free recipes all over and not one was free of all of my allergens. I decided to formulated my own recipe! So...on a very exciting Saturday afternoon, I am bringing you my Beetroot Breakfast Bars! These bars are chewy with a slight crunch, infused with natural sweetness, and colored with the gorgeous pink pigments of beets. This recipe is quick and easy to make - especially in batches and keeps well in the refrigerator/freezer. These beetroot bars are perfect for a hurried morning, before a gym session, or just as a healthy snack.
1 cup shredded wheat
3/4 cup oats
1 1/2 cups rice puffs
1/4 cup golden raisins
1 tbsp cinnamon
1/8 tsp sea salt
1 1/2 larger beets, boiled
1 1/2 ripe bananas
4 tbsp raw local honey
1 1/2 tbsp allergy free butter substitute (I use Earth Balance)
Begin by placing the beets in a blender and blend until pureed.
Add the beets, banana, and honey to a small sauce pot on medium heat. Mash all ingredients until combined together. Cook down until it becomes a thick mixture. Remove from heat and stir in the allergy free butter substitute until melted. Let cool for 10-15 minutes.
In a large bowl, add the shredded wheat, oats, rice puffs, cinnamon, and salt. Combine together.
Once the beet mixture has cooled, pour into the bowl with the dry ingredients. Add in the raisins and combine once again. The mixture should come together in a thick clump.
Press the mixture into a 9x9in square pan lined with plastic wrap and place in the refrigerator to set for 3-4 hours.
Remove from refrigerator and evenly cut into granola bars.