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02/08/2011 National Molasses Bar Day Molasses Ginger Granola Bars

Source of Recipe

The Spiced Life


Recipe Introduction

Molasses is a thick, sticky syrup that is produced during the refining of sugar. In fact, the word molasses comes from the Portuguese word melaco, which is derived from mel, the Latin word for "honey." The quality of molasses can differ tremendously, depending on the maturity of the sugar cane, the amount of sugar extracted, and the method of extraction. In the Middle East, molasses can also be produced from several other materials besides sugar including carob, grapes, dates, pomegranates, and mulberries. Molasses was first discovered during the 1500's in Europe and was commonly used as a sweetener in baking, that is until the invention of refined white sugar. Molasses was not forgotten though. Its distinctive taste is still desired in many recipes including that of gingerbread, sauces, cookies, toffee, baked beans, fruitcake, and molasses bars. Spicy yet sweet, molasses bars are a very popular snack in the Southern United States. Grab one to celebrate National Molasses Bar Day today! My Punch Bowl

List of Ingredients

HOME COOKIN’ 02/08/2011 National Molasses Bar Day Molasses Ginger Granola Bars


Molasses Ginger Granola Bars


2 heaping cups old fashioned rolled oats
1 T ground flaxseed
2 T wheat germ
2 T chia seeds
3 T oat or wheat bran (I used oat)
1/2 cup finely diced candied ginger
1 1/2 cups puffed grains of choice (I used millet and Kashi 7 Grain cereal)
1/2 - 3/4 cup granulated sugar
3 T molasses (not light)
1 T light syrup of choice (honey, agave, light corn syrup--I used light agave)
2 T light corn syrup
4 T unsalted butter
2 T shortening (I used Earth Balance--but if butter feels healthier to you just use all butter)
1/2 t salt
1 t ground cloves
1 t ground ginger
1 heaping t ground cinnamon (cassia)
sparkling sugar for topping the bars (I forgot this but would do next time)



Recipe


Preheat the oven to 350 F. Lightly spray a 9X9 cake pan. Line it with parchment paper and then lightly spray that paper. Set aside.

Toss together the first 8 ingredients in a large bowl. Set aside.

Melt the butter and shortening and pour into a large measuring glass with the molasses, light corn syrup, and the syrup of choice. Whisk these together with the salt and spices. Pour this mixture over the dry ingredients and toss until the dry ingredients have all been evenly moistened.

Dump the mixture into the prepared pan. Use another square of parchment paper to push the granola evenly into the pan, making sure to get it into the corners, pat it down evenly, and also to press it down quite firmly. Sprinkle the top with sparkling sugar. Bake it at 350 F (I actually prefer convection 325 F if you have it) for 30-40 minutes, until the granola has browned, especially around the edges but also some on top. The middle may still be bubbling when you remove it, but it will set. Let it cool completely in the pan before removing the bars (use the parchment paper) and slicing with a sharp chef's knife. Store in an airtight container.