{"id":2525,"date":"2014-04-20T07:00:15","date_gmt":"2014-04-20T11:00:15","guid":{"rendered":"http:\/\/wanderlust.com\/?p=2525"},"modified":"2015-03-11T15:17:02","modified_gmt":"2015-03-11T19:17:02","slug":"sarah-copeland-recipe-1","status":"publish","type":"post","link":"https:\/\/wanderlust.com\/it\/journal\/sarah-copeland-recipe-1\/","title":{"rendered":"RECIPE: Genmaicha Granola Bars by Sarah Copeland"},"content":{"rendered":"

\"feast<\/a><\/p>\n

I was born loving food. In fact, I can\u2019t recall many days when getting enough calories was ever an issue for me. Except, of course when I was planning my wedding.When you’re excited (or uber focused or stressed) about something, it seems like you can practically run on fumes. That works for a few days (still,\u00a0not\u00a0<\/i>a good idea), but your body prefers to have solid, consistent nutrition\u2014a balance of fruits, vegetables, whole grain and healthy proteins.<\/p>\n

A granola bar\u2014at least many of the kinds that come in a package\u2014are a poor substitution for those real, whole foods. Too often they make you\u00a0think\u00a0<\/i>you\u2019re feeding yourself well, when in truth, your body is craving whole foods and ingredients you can recognize. Enter this homemade granola bar\u00a0from my book,\u00a0Feast<\/a><\/em>\u2014a fix for busy times when you need some energy on the go. I can\u2019t promise you a granola bar with vegetables in it, but I did work long and hard to create one loaded with whole grains (think: oats + millet), potent proteins (sunflower seeds, pumpkin seeds, and almonds) and just enough fruit (dates) and maple syrup to sweeten and get it all to stick together.<\/p>\n<\/div>\n

\u2022 \u2022 \u2022<\/strong><\/p>\n

GENMAICHA GRANOLA BARS<\/h3>\n

MAKES 8 TO 10 BARS<\/strong><\/p>\n

2 cups\/170 g old-fashioned rolled oats
\n\u00bd cup\/60 g millet
\n\u00b9\u2044\u2083 cup\/30 g raw sunflower seeds
\n2 tbsp raw unseasoned pumpkin seeds (pepitas)
\n1 tbsp sesame seeds
\n1 tsp ground cinnamon
\n\u00bd tsp fine sea salt
\n\u00b9\u2044\u2083 cup\/50 g toasted pecans
\n\u00b9\u2044\u2083 cup\/50 g toasted skin-on almonds
\nPacked 1 cup\/170 g pitted Medjool dates
\n\u00b9\u2044\u2083 cup\/75 ml Grade B maple syrup, plus more as needed
\n\u00bc cup\/60 ml honey or brown rice syrup
\n1 tsp pure vanilla extract
\n1 tbsp genmaicha tea leaves<\/p>\n

Step 1:<\/strong> Preheat the oven to 325\u00b0F\/165\u00b0C\/gas 3. Line an 8-in\/20-cm square baking pan with parchment paper so that there are overlapping flaps.<\/p>\n

Step 2:<\/strong> Stir together the oats, millet, sunflower seeds, pumpkin seeds, sesame seeds, cinna\u00acmon, and salt in a medium bowl.<\/p>\n

Step 3:<\/strong> Pulse the pecans and almonds in a food processor until coarsely chopped (it\u2019s okay if some nuts are coarsely ground and others a little powdery). Stir into the oat mixture.<\/p>\n

Step 4:<\/strong> Pulse the dates in a food processor until a thick paste forms. Add the maple syrup, honey, and vanilla and pulse until a pur\u00e9e forms. Scrape out the pur\u00e9e with a rubber spatula and stir into the oat mixture. Add the genmaicha tea leaves and continue stirring (your clean hands work best) until the oats and nuts are sticky and coated with the pur\u00e9e. If the mixture doesn\u2019t clump together easily, add up to 1 tbsp of maple syrup.<\/p>\n

Step 5:<\/strong> Transfer the granola to the prepared baking pan and press into a smooth, even layer. Bake until just starting to brown around the edges, about 25 minutes. Transfer to the counter to cool slightly in the baking pan, about 15 minutes. Grab the flaps of parchment paper, lift out the whole batch, and transfer to a cutting board. Cut into eight to ten bars while still warm. Let them cool completely and serve at room temperature. Store in an airtight container for up to 1 week.<\/p>\n

—<\/p>\n

\"SarahSarah Copeland<\/strong> is a food and lifestyle expert, the author of\u00a0Feast:\u00a0Generous Vegetarian Meals for Any Eater and Every Appetite<\/a>\u00a0<\/em>and is the food director of Real Simple magazine. She\u00a0spent six years as a lead recipe developer for Food Network, and has appeared as a guest chef on Good Morning America. Her articles and recipes have been featured in numerous magazines, including Fitness, Health, Food Network Magazine, Saveur, Food & Wine,<\/em> and Martha Stewart Living<\/em>, and she has contributed to several cookbooks. In 2012, Sarah published her first cookbook, The Newlywed Cookbook<\/em>, shortly after beginning her own marriage to a vegetarian. A former omnivore herself, Sarah was determined to make him wonderful, flavorful vegetarian food. Her new book, Feast, comes out of her commitment to that goal. She lives in New York City.<\/p>\n","protected":false},"excerpt":{"rendered":"

I was born loving food. 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