When I was shopping in Nuremberg I have found this yummie gluten-free oats and the first thing i was thinking about, was to make granola bars with them. This is so simple and you can add almost everything to the recipe you like. I felt like cherries and of course chocolate =) And this is the result!! OMNOMNOM
- 1/2 cup gluten free oats
- 1 ripe mashed banana
- 1/2 cup dried cherries or cranberries
- 2 tbsp flax seeds
- 1/3 cup soy-flakes
- 1/3 cup gluten free cornflakes
- 1/4 cup chopped hazelnuts
- 1/4 cup kokos-flakes
- 1/4 cup vegan chocolate drops
- 2 tbsp coconut fat or oil (melted)
- 1/4 + 1/8 cup golden syrup or agave syrup or maple syrup
- some cinnamon
- Preheat oven to about 175°C. Grease a a baking tin with some vegan margarine or use parchment paper.
- Just add all ingredients in a bowl and mix well.
- Pour the mixture into the prepared pan, pressing it into an even layer. Put it in the oven and bake for about 20 minutes or until lightly browned.
- Cool completely in the pan. Then cut it into the form you like and store in a airtight box.
Ingredients for the cookie-dough:
- 300g all-purpose flour
- 1 tsp baking powder
- 1 egg-replacer
- 1 tbsp cacao powder
- 150g margarine
- 150g sugar
- Mix the flour with the baking powder and the cacao powder and sift it on a clean work surface.
- Add the prepared egg-replacer and the sugar to it. Cut the margarine into small pieces and give it to the rest. Now it´s time to knead everything to a compact dough.
- Wrap the dough in transparent foil and let it rest in the refrigerator for at least 1 hour.
- Roll out the dough and cut out circles. Place them on a baking sheet with parchment paper and bake in a 180°C oven for about 10-15 minutes. Let them completely cool.
Ingredients for the buttercream-filling:
- 1 Package custard powder
- 500ml soymilk
- 2 tbsp sugar
- 1/4 tsp agar-agar (i haven´t tried it with it, but i think this would make the cream a little bit more firm)
- 200g margarine
- 1 can of soyatoo whip cream (you can also make it without the whip cream)
- Prepare a pudding with the custard powder, the milk and the sugar, add the agar-agar and let it completely cool.
- Stir the margarine until creamy and add the cold pudding until creamy as well.
- Whip the cream and lift it carefully under the buttercream-mass.
Further ingredients:
- vegan bittersweet couverture
- Melt the chocolate and dip the cookies in it. Let it cool.
- To make the cookies, pipe a blob of cream into the center of a cookie using a pastry bag.
- Place another cookie on top of the cream. Lightly press.
- You can also put the cookies together at first and pour then with melted chocolate.
- Take them into the refrigerator and serve them cool!!!
