Black Forest Almond Granola Bars

Cuisine Type: 
American
Serves: 
20 bars

These homemade granola bars are chock-full of good-for-you ingredients like rolled oats, flax seed, almonds and dried cherries. Wrap in plastic and position them as a portable snack for customers to buy on the run. Or market them as a healthier but sophisticated coffee break option.

Ingredients

8.5 g whole, natural roasted almonds
6 oz. thick rolled oats, toasted
8 g fennel seed, toasted and ground
8 g chia seed, toasted and ground
35 g flax seed, toasted
4 oz. dried cherries
7 oz. brown rice syrup
1.5 g  kosher salt
4 oz. roasted almond butter
3.5 oz. dark chocolate, melted and tempered
5 g fleur de sel flakes

Steps

1. In med. bowl, combine almonds, oats, fennel seed, chia seed, flax seed and dried cherries; reserve.

2. In med. heavy-bottomed saucepan over med.-high heat, bring brown rice syrup to a boil. Brush sides of pan with water to prevent crystallization of syrup. Cook syrup to 235° to 240°F.

3.Once proper temperature has been reached, add almond butter. Stir over low heat until melted.

4. Stir in reserved almond mixture until the syrup has coated the dry mixture.

5. Turn mixture out onto a parchment-lined quarter sheet tray that has been brushed with oil. Evenly spread with your hands, which have been gloved and dipped in water to prevent sticking. Cool immediately.

6. When mixture is completely cool, cut into 1¼- by 4 ¼-in. bars. Dip bottoms of bars in melted chocolate.

7. Transfer bars to a parchment-lined half sheet tray that has been lightly sprinkled with fleur de sel. Cool in refrigerator. Store in an airtight container under refrigeration until ready to use.

Recipe by Chef John Csukor, KOR Food Innovation, Ashland, Va. Recipe by courtesy of Almond Board of California

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources