1.0HappyCowhttps://www.happycow.net/blogmmloghinhttps://www.happycow.net/blog/author/mmloghin/rich600338<blockquote class="wp-embedded-content" data-secret="n1nM5hZuxt"><a href="https://www.happycow.net/blog/almond-hazelnut-bars/">Almond Hazelnut Bars</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.happycow.net/blog/almond-hazelnut-bars/embed/#?secret=n1nM5hZuxt" width="600" height="338" title="“Almond Hazelnut Bars” — HappyCow" data-secret="n1nM5hZuxt" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.happycow.net/blog/wp-content/uploads/2015/06/baked_bars2.jpg1200887This recipe is a bit of a weird experiment gone good. I wanted to play around with the idea of using both the oven, as well as my dehydrator, to make some half-baked / half-raw bars. I’ve seen some cooks using their ovens on the lowest setting to dehydrate food, while others use professional dehydrators. I have a dehydrator, but unfortunately its a rather basic one, and the motor doesn’t sound too healthy. These almond hazelnut bars turned out pretty delicious and fluffy in the end (totally unexpected)! After baking them at 170 degrees celcius for 15 minutes, I then stuck the bars in the dehydrator, and left them there for about 2 hours. If you have a good dehydrator you can probably get the job done in about an hour or so. And that was that! These bars are fab on their own, but they are even better paired with a nice cup of tea. Ingredients: 135g flour (use coconut flour if you want to make them gluten-free) 100ml coconut oil 150ml water 3 tbsp agave syrup 100g banana chips 130g almonds and hazelnuts 50g dry figs Instructions: 1. Preheat the oven to 170C. 2. Mix all the ingredients together in […]