Pre-Trip Planning & Coconut Almond ‘KIND’ Bars, the Knock Off

Between applying for Chinese and Burmese visas, collecting all the odds bits of travel medicine and gear, we have been busy! Late last month we made a sudden decision to head to Burma/Myanmar for about 3 weeks in early December. While we’re both very excited about adding this country to the itinerary, it also requires some planning.

I made these granola bars to munch on while we ran errands.  They kept the crankiness at bay.

I tweaked this ‘Moments of Musing’ recipe to create my own granola bars – adding crystallized ginger, flax seeds, and a dash of cinnamon for some pep. The result is somewhat crumbly, but next time a quarter cup of almond butter might help to hold things together.

Coconut Almond KIND Knock Off Bars

Makes about 16 bars

2 cups raw sliced almonds, skins on

1 cup flaked unsweetened coconut

3/4 cup puffed rice cereal

1/2 cup palm sugar syrup (1/2 cup palm sugar mixed with 1/4 cup hot water) OR 1/2 cup honey

1/4 cup almond or peanut butter (optional; this makes the final product more cohesive, but I hate nut butter – so there!)

1/4 cup flax seeds (optional; for fiber and shiny hair)

1/4 cup crystallized ginger, finely chopped

1/2 teaspoon cinnamon (optional)

1/4 teaspoon salt

Preheat oven to 325 degrees. Line an 8X8 glass baking dish with parchment paper, this will make removing the bars much easier.

In a large mixing bowl combine the almonds, flaked coconut, puffed rice cereal, flax seeds, crystallized ginger, cinnamon, and salt. Fold in the palm sugar syrup or honey.

Scrape the mixture into the baking dish and firmly press together. Bake for 20 minutes or until golden brown and fragrant. Let cool completely before removing the hardened mass from the pan and slicing into bars. Wrap in parchment or wax paper to store. Can be kept in an airtight container at room temperature for about a week.

Enjoy and stay safe during Hurricane Sandy!

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