Chewonki granola bars have become a highlight of the Parents’ Lounge on the opening day of Session I and Session II summer programs. Partly because younger siblings often tag along when parents bring campers and trippers to Chewonki, these tasty snacks tend to disappear faster than we can say “Welcome!”
Kitchen Manager Bill Edgerton says he’s fiddled with the recipe for years, trying to create delectable flavor and texture with maximum nutrition and minimum allergens. He calls the outcome of his experimentation “versatile. You can make the recipe to suit your needs. The bars can be gluten-free, vegan, nut-free, you can reduce the sugar–it’s very adaptable.” This kind of cooking is “part of our effort to make food user-friendly for the people we serve,” says Edgerton.
Give this recipe a try at home. Yum.
Chewonki Granola Bars:
2 cups brown sugar
1 cup vegan margarine (or butter)
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup brown rice syrup (or honey)
2 cups gluten-free flour (or all-purpose flour)
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
2 1/2 cups Rice Krispies
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup coconut
1 cup chocolate chips
1 cup raisins
3 cups rolled oats
Cream margarine and sugars. Beat in vanilla and rice syrup. Stir in remaining ingredients.
Press into oiled 12″x 18″ sheet pan. Bake at 350 for 18-23 minutes until golden. Cut into bars while still warm.