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

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources