Homemade larabars

11 Feb

A few months ago I bought my first larabar. And now I buy them regularly to eat for breakfast. I came across this recipe for homemade larabars and figured I’d give them a whirl. These we’re super easy to make and and came out delicious. Even little person #1 loves them! I bought a huge bag of dates at Costco and have made several batches now. Husband likes to snack on these too.

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homemade larabars
adapted from leitesculinaria

Apple pie larabars
Nonstick cooking spray or mild vegetable oil for the pan
1 cup dried apples,
1/4 cup packed, pitted, soft whole dates,
1 cup warm water,
1 cup raw pecans or walnuts,
1 1/2 teaspoons ground cinnamon,
1/8 teaspoon fine sea salt

DIRECTIONS
1. Line a 9-by-5-inch loaf pan with plastic wrap and spray with nonstick cooking spray or slick with a touch of oil.
2. Combine the apples, dates, and warm water in a small bowl. Let stand for 5 to 10 minutes, until the fruit is soft. The exact timing will vary according to the dryness of the fruit. Drain the fruit and pat it dry with paper towels.
3. Meanwhile, place the nuts in a food processor and process until finely chopped but not pastelike. Add the drained fruit, cinnamon, and salt. Pulse the ingredients until the fruit is finely chopped and blended and the Larabar mixture begins to stick together and clump against the sides of the bowl and your processor starts hopping on the counter just a little bit. This could take up to 2 minutes or so.
4. Transfer the Larabar mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap coated with nonstick cooking spray or slicked with a touch of oil atop the bar mixture and use it to spread and flatten the mixture evenly in the pan. Leave the paper or plastic wrap in place. (Alternatively, form the mixture into any size or shape you like, such as balls or mini bars.) Refrigerate for 30 minutes.
5. Using the paper or plastic lining the pan, lift the bar mixture from the pan and transfer it to a cutting board. Uncover and cut into 6 bars. Tightly wrap each bar in plastic wrap. The bars will keep at room temperature for up to 3 days, in the refrigerator for up to 3 weeks, or in an airtight container in the freezer for up to 3 months (let the frozen bars thaw for 1 hour before consuming).

LARABAR VARIATIONS
Pecan Pie Larabars
Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water, 1/4 cup raw almonds, 3/4 cup raw pecans, and 1/8 teaspoon fine sea salt (optional).

Cappuccino Larabars
Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water,
1/2 cup raw almonds, 1/2 cup raw cashews, 1 tablespoon roasted coffee beans, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt (optional).

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