Blueberry + Turmeric Granola Bars
Spring is a day away and like a true Midwesterner, I am extremely excited about every ounce of it. Midwesterners in particular, I think, lap-up Spring as if it is our last breath. I find myself looking for signs of Spring in absolutely every thing; right down to my cravings. Currently, I am seeking healthy, fresh, and sustaining foods. And I have found, that hope definitely springs eternal in our latest version of the granola bar. We took our crowd-favorite Cherbourg Bakery granola bar (tart cherries + chocolate + chia seeds), added turmeric and swapped in dried blueberries, and it is to glorious effect.
If you have access to the internet, chances are you’ve been harangued with the merits of turmeric. As a lover of its bright color + flavor and variety of health benefits (anti-inflammatory, antioxidant, potential to prevent heart disease/cancer/Alzheimer’s), I’m glad turmeric is getting the praise it deserves. And when you pair it with dried blueberries, chocolate, chia seeds, GF oats, and natural sweeteners, you have a wholesome and filling snack that certainly packs an antioxidant punch.
But what of antioxidants and chia seeds and wholesome if it’s not good? I’m not the kind of gluten-free baker that will offer you something akin to birdseed just to cut gluten or calories. Life is too short and food is too good to eat something nebulous. So, why not liven things up with these wonderful granola bars. If you do, let me know how you like them in the comments below!
Be Sweet &
See you soon.
Geri
Blueberry + Turmeric Granola Bars
yields 20 bars
Ingredients
4 2/3 C. rolled oats (make sure they’re certified gluten-free and/or nut-free)
1 C. Cherbourg flour
2 1/2 C. ground oats
2/3 C. chia seeds
1 Tbsp. salt
1 tsp. turmeric
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1 C. chopped chocolate chips
2 C. chopped dried blueberries
1 C. olive oil
2/3 C. honey
2/3 C. agave nectar
2 tsp. vanilla
10.9 oz. egg whites
Directions
Preheat oven to 350° F. Line an earth-balanced (non-dairy butter) and floured rimmed baking sheet with parchment paper so it hangs over the edges.
Coarsely pulse the chocolate chips through a food processor or coarsely chop them on a cutting board.
In a large bowl, toss oats, Cherbourg flour, ground oats, chia seeds, salt, turmeric, cinnamon, ginger, chocolate chips, and dried blueberries.
In a liquid measuring cup all together, measure the oil first, then add honey, agave, and vanilla. Transfer to a large bowl and whisk in the egg whites. Stir into the oat mixture.
Spread the granola on the prepared baking sheet, pressing and smoothing well.
Bake for exactly 14 minutes. Cool completely and cut as desired.
