A while back, I published a post about becoming an Epicure Selections consultant. Since then, I have been busy trying as many Epicure products as possible (and no, I don’t love everything they put out there, but I do love many of their products 🙂 ). Including their silicone bakeware, and I have to admit, I am now completely sold on the Perfect Petites Silicone pan (only $23 Cdn. Lol!).
So far, I’ve made both regular and Summer Berry versions of banana bread and these School-safe Granola Bars (a few times each) and it’s been a breeze each time. Clean up hasn’t been tedious and the end product has been a hit with my smalls.
A few tips when using the Perfect Petites pan:
1. Always use it on top of a metal baking/cookie sheet for stability
2. NEVER use cooking spray on this or any other silicone cookware
3. Lightly oil the pan with Canola or other oil, but, see point number 2 and remember NO cooking spray
4. If something is a little difficult to remove (I haven’t run into this issue yet), pop the pan in the freezer for about 20 or so minutes. Whatever you’ve baked should pop right out after that.
5. You can pretty much take any quick bread, muffin, cake, cookie recipe and use the Petites pan, just reduce your baking time – if a recipe calls for 30 minutes at 325°C, I start checking after 15 minutes.
General Notes about the recipe – I wanted a quick snack that would provide my children with a hit of protein, not merely fibre/carbs/sugar but that was also school-safe (e.g. completely nut-free) and this fits the bill perfectly. As a bonus, it is also an incredibly adaptable recipe. Use gluten-free flour and voila! GF School safe granola bars. Kids don’t like raisins? Don’t use them! They love Craisins? Use ’em! Dried anything (naturally or chopped up small) will work 🙂 Be adventurous, see what ya’ll like and what you don’t. I’m trying them out using coconut oil next, I’m sure it will work just fine though. 😉
Now, for the promised recipe
SCHOOL-SAFE AND PROTEIN-PACKED GRANOLA BARS
INGREDIENTS
2 cups rolled oats (quick are fine, but not instant) 1/2 cup honey
1 cup whole wheat flour 1 egg, slightly beaten
1/2 cup wheat germ (optional) 1/2 cup canola oil
1/2 cup brown sugar 2 tsp vanilla extract
1/2 tsp salt (optional
1 tsp cinnamon
1/2 cup raisins
1/2 cup mixture of shredded unsweetened coconut, raw & shelled sunflower seeds, raw & shelled pumpkin seeds (I keep this mixture in equal parts in a Mason jar in my pantry for snacking and baking).
Directions
1. Preheat oven to 325° C. Lightly oil your Perfect Petites pan or your 9×13″ pan. Alternatively, lay down parchment paper so that it covers the bottom and sides of your pan (9×13 only, not the P.P. pan!)
2. Mix together the first eight ingredients (left-hand column). Make a well in the centre and add four last ingredients (right-hand column). This is easy to mix by hand (so even I don’t bother firing up the KitchenAid mixer 😉 ).
3. If using the Perfect Petites pan, fill and smooth each cell with your granola mix. It will be a wet and sticky batter. For chewier bars, fill each cell more, for crunchier bars, fill each cell with less batter. Maximum capacity for the pan is 2 tablespoons per cell. If using a 9×13 pan, pour the batter in and smooth out.
4. Bake and start checking or doneness after approximately 15 minutes for the Perfect Petites pan or 30 minutes for a 9×13. The bars are done when the edges start to brown lightly.
5. Remove from oven, let cool in the pan on the rack for around 20 minutes. Less time is needed if you’re using the P.P. pan, those you can pop right out of the pan as soon as they are cool enough to touch. If using a 9×13 pan, let them cool, but remove from the pan and cut into bars before completely cold. This will make cutting them easier.
6. Store in an air-tight container and enjoy!
