David’s Dad has an allotment, but he lives near Sheffield so we only get to taste the produce when we go to visit. This makes me sad. I love veggies, especially free ones. I overheard David on the phone (actually facetime – he’s down with the kids) to his Dad the other day and his Dad was complaining about his courgette glut and the ensuing marrow glut. My mind wandered from their call to thoughts of courgette loaves, stuffed marrows and courgetti! If only we lived closer I could have a fridge full of courgette to play with and could attempt some of the million delicious looking recipes filling the blogosphere (sp?) at the moment. As this wasn’t going to happen any time soon, I put it out of my mind. Still sadly pinning courgette recipes in the hopes of one day having a pant and glut of my own.
A few days later an email came through from David’s Dad, ” Looking forward to seeing you in London on Monday, we’re meeting at…” We had organised to meet in London to see The Crucible at the Old Vic, excellent by the way, the cogs in my brain turned. I tapped out a quick email in reply, “I have no shame in having a handbag full of courgettes in the theatre if you still have some to get rid of”. No reply to this, maybe I was too cheeky, but I kept my fingers crossed.
We met at Tas at the Cut, also excellent and quick – perfect pre theatre, where David’s Dad produced a bag of courgettes and runner beans! Amazing. Cue happy dance in the middle of the restaurant, seated mind you, I’m not that crazy. The runner beans made their way onto an asparagus and lemon tart, some of the courgette into my Beef and Bulgur Bake but the rest of the courgette was destined for these courgette granola bars after I’d been inspired by Half Baked Harvest. Do follow Tieghan’s blog it’s full of amazing dinner ideas, beautiful inspiring pictures and stories of her family. Plus she’s a beautiful person – go follow!
Anyhow, these little bars are full of goodness, come on they must be at least 1 of your
5 7 9 a day. Don’t worry about the courgette though, they don’t taste weird, it just means you can skip any butter and helps bind the mixture. These little beauties are not overly sweet and personally I like that. If you have a serious sweet tooth or are used to shop bought granola bars you may like to add 1/2 cup brown sugar or raisins or chocolate chips or, even, dip them in chocolate. Personally though I like these beauts with a dark, bitter coffee and I like to know they are full of good stuff!
I think you are going to like these Courgette Granola Bars because they are:
- Good for you
They happen to be another accidentally vegan recipe. I used all bran (Sainsbury’s own brand) because I love it and it’s fortified with iron, perfect for us runners. Feel free to substitute with rice krispies/cornflakes/muesli what ever cereal you have. You can also sub out the seed butter for more peanut butter or your favourite nut/seed butter.
NB: Mine made a whole tray-full plus 6 old fashioned fairy cake sized portions. i.e. not a massive deep cupcake/muffin tin, something like this.
Recipe adapted from these.
- 2 freshly grated courgettes
- 320g oats (use gluten free if needed)
- 100g all bran
- 80g almonds, roughly chopped
- 1 tbsp ground flax
- 1/4 teaspoon salt
- 60ml peanut butter (use your favourite nut butter)
- 60ml mixed seed butter (use your favourite nut or seed butter)
- 125ml golden syrup
- 1 tbsp coconut oil, melted
- 1 tsp vanilla bean paste
- Preheat the oven to 180'c.
- Line a 28x21cm roasting tin with baking parchment and line half a mini tart tin (old fashioned fairy cake tin) with liners.
- Squeeze the grated courgette in a tea towel to remove water and allow to rest on kitchen toll
- In a large bowl mix together the grated courgette, oats, all bran, almonds, ground flax and salt. Ensure the courgette is evenly distributed
- In a glass measuring jug, add the peanut butter and honey to the 120ml point, now add the syrup up to the 245ml point and then add the coconut oil. Microwave the mixture on high for 30 second intervals until the mixture is smooth and almost bubbling on top (about 2 minutes). Stir in the vanilla extract.
- Pour the bubbly nutty mixture over the oats and thoroughly combine
- Spread the granola into the fairy cake cases then pour the remainder into the pan and press down all hard.
- Bake for 25 to 30 minutes, with the tray on the top shelf and the individual portions on the bottom shelf until the bars are golden on top.
- Remove the tins from the oven and let them cool completely before cutting. Once cool, cut into bars. I cut my tray full into 12 and had the 6 smaller portions making 18 morsels in total.
Do you grow your own?