What a fun new program we tried!
“Hike with the Rabbi.”
And although the rain and mist seemed to threaten, it stayed away in honor of this first time hike to Tenessee Valley Beach.
A men’s 2 hour hike, complete with inspiring stories, thoughts and Tefillin with a nigun on the beach.
Clouds above, rain drops luring, yet the spirits were lively and the hearts were uplifted.
We advertised as follows:
“INCREASE YOUR HEART RATE AND SOUL RATE WITH RABBI SCOP!”
(With information on what to bring, where to meet and what to expect!)
In addition, I thought I’d add that little touch that somehow nourishes the body too!
So, I decided to package home made granola bars (which are my very favorite!!) and I believe the men polished them off…halfway into the van!
So here is the recipe and a simple way to make a mere granola bar look good!
GRANOLA BAR RECIPE
(from Ina Garten, Barefoot Contessa cookbook “Back to Basics”.
- 2 cups old-fashioned oatmeal
- 1 cup sliced almonds (I used slivered)
- 1 cup shredded coconut, loosely packed
- 1/2 cup toasted wheat germ (I omitted so they would be GF)
- 3 tablespoons unsalted butter (I used earth balance margarine)
- 2/3 cup honey
- 1/4 cup light brown sugar, lightly packed (I omitted to avoid refined sugar)
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pitted dates (I used golden raisins instead).
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.