Spring is desperately trying to bloom here in North Shropshire. We are very occasionally having days that are full of promise of better weather to come and then it’s quickly scuppered by a downpour!
Despite the weather, I am in full Nowruz preparation. We have our lentils soaking ready for the sabzeh to grow for Haft Seen. We are planning our various menus for when we have friends over and have started making sweets! I love this time of year!
With Nowruz being so closely followed by Easter I wanted to make some sweet snacks that weren’t laden with refined sugar like most of the ones I make are.
These little 6 ingredient granola bars are super easy to make and taste like they should be bad for you. In reality however, they have no nasties and are perfect for that mid-day indulgence.
If you try them out please let me know what you think 🙂
If you enjoyed reading and would like to be kept up to date with new yummy recipes, please follow my page (the link is at the bottom of my home page) or my Instagram account @mylittlepersiankitchen, my twitter page becksjonesmlpk & facebook page @mylittlepersiankitchen
My Little Persian Granola Bar Recipe
1 cup of rolled oats
1 cup of rice crispies
1/2 cup smooth peanut butter
1/2 cup organic honey
1/4 cup of cacao
#1/4 cup pistachio
200 gms dark chocolate
Melt the peanut butter and honey together in a glass bowl the microwave for 45 seconds until smooth.
Add all the other ingredients apart from the dark chocolate in to the bowl and mix until combined.
Spoon into a baking paper lined square cake tin.
Next, melt the dark chocolate in the microwave until runny. This normally takes 45 seconds and I stir half way through to avoid burning.
When completely melted, pour on top of the granola and decorate with slices of pistachio’s.
Cover with cling film and put in the fridge to set.
When set, remove and slice. Store in an air-tight container in the fridge for around 2 weeks. Nooshe Jaan!