This past week we traveled to the Smoky Mountains. We stayed at Blue Mountain Mist Bed and Breakfast in Sevierville, a place of charm and scenery. This picture is the view from the breakfast room, and what a way to start the day.
Expecting long hikes in the mountains and a long drive, I made granola bars that would sustain two four-year olds and the big people too.
This recipe is unusual in two distinct ways. It’s made partially on top of the stove the same way I made these brown butter granola bars, but this time I used spelt flour. I have been wanting to be more responsible in my baking and use alternative flours when I know it won’t affect the integrity of the recipe. Most of what holds this bar together are oats so one cup of spelt flour worked out just fine and gives me hope for future baking.
I do warn you, though, I use lot of butter and that what makes it taste so good.
The oats are toasted on top of the stove in the butter, followed by carrots, nuts, raisins and honey. You could stop there and have yourself a topping for some yogurt or ice cream and call it a day. But, pushing further, a batter made from spelt flour and eggs is added in to this mixture and baked to a crunchy, buttery, chewy bite that is “crack” addictive. I rarely eats more than a bite or two of baked goods, but I had to take drastic measures to stop. I quickly took my photos and wrapped these up for the trip because one bite just leads to the next.
By the end of the trip, the container was emptied quickly and eagerly. These are great cookies for everyone. High in fiber, high in energy and they travel well on planes, trains and automobiles.
Tell me, do you have any special snack food you must travel with?
- 1 cup spelt flour (can use all purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter
- 3 cups oats
- 1 cup carrots, grated
- ⅓ cup raisins (can use dried cranberries or other dried fruit)
- ½ cup pecans, chopped
- ⅓ cup raw sugar
- ⅓ cup brown sugar
- ⅓ cup honey
- 2 eggs
- 1 teaspoon vanilla
- Combine flour, baking soda, salt in mixing bowl. Set aside.
- Melt butter in large frying pan. Add in oats for about five minutes, or until they are nutty and toasted. Add in nuts and toast for a minute and add carrots and raisins. Add white and brown sugar. Cool.
- Beat eggs and add in flour mixture, honey and vanilla.
- Add flour batter to oats mixture.
- Bake in a sheet pan for 15-20 minutes at 350 degrees. This time will vary. I bake in a convection oven, using a stone baking pan.