Solar recipe: cereal bars
Looking for cereal bars to take with you on short trips to the countryside or mountains? Don’t worry, I’ve got just what you need! My recipe is inspired by Clea’s recipe in her book “Je mange bio, même en rando”, but adapted for solar cooking. The principle is simple: you roast seeds on one side and melt fat and honey on the other, in a box oven. Despite its 130 degrees Celcius, it works very well! The mixture is then hurriedly packed into a square mould, and after cooling completely, cut into bars.
Ingredients for 12 bars
- 40 g chopped almonds
- 40 g chopped hazelnuts
- 30 g sunflower seeds
- 20 g sesame seeds
- 80 g wholemeal almond purée (or butter or coconut oil)
- 100 g honey (or agave syrup)
- 50 g raisins or dried cranberries
- 50 g dried apricots, cut into small cubes
- 120 g rolled oats
- 1 c. to c. powdered cinnamon
- A pinch of salt
Preparing cereal bars
- Arrange the almonds, hazelnuts and sunflower seeds in a black gratin dish. Mix well.
- Toast for 30 minutes at 120-130°C.
- Add the sesame seeds to the dish. Then, in a black bowl next to it, the almond puree and honey.
- Continue cooking for 30 minutes.
- Place the still-boiling roasted nuts in a large bowl. Add raisins, dried apricots, rolled oats, cinnamon and salt. Mix well.
- Pour the almond/honey mixture over the top and mix well again.
- Pour the mixture into a small square dish lined with baking parchment. Tamp down as much as possible to weld the ingredients together. Place a sheet of greaseproof paper and a weight on top.
- Block in the fridge for 2 hours, then cut into bars with a sharp knife. Store in an airtight box in the refrigerator for up to 8 days.
Enjoy your meal!
Cooking without gas or electricity
This recipe is taken from the book ” Cooking without gas or electricity ” by Linda Louis: from wood stove at solar oven from wood-burning stoves to solar cookers, from fireplaces to campfires, the rocket stove wood-burning oven solar dehydrator dehydrator, smoker, barbecue Norwegian pot …Explore alternative cooking techniques without gas or electricity, for economical and ecological recipes. Linda Louis is the author of several landmark books on organic, local and wild cuisine. She also explores the themes of food self-sufficiency in the wild and zero waste. She is a regular contributor to the culinary, gardening and ecological press, and has been blogging since 2006, Cuisine Campagne (www.cuisine-campagne.com), a portfolio (www.linda-louis.com) and an Instagram account (lindalouisberry) in which she advocates authentic, generous cuisine that’s close to nature and know-how.