Food can inspire strange behavior. No food inspires even stranger, so let’s carry on now.
I find caramel made from honey to be a delightful little composition. Especially if there is some form of sea salt added to it. Perhaps a little oil. Oh, lookey here, there’s both! This recipe for a healthy and gluten-free granola bar has no refined sugar at all and is high in fiber (good for your arteries, yeah!). A really nice natural energy boost by itself if you’re pragmatic, a healthy way to get that sweet fix after a meal if you’re a touch more hedonistic. Like, a touch.
-gluten, nut, soy, corn, egg-free. Vegan with substitutions-
1/4 cup neutral oil
1/2 cup honey (or 1/3 cup agave nectar for vegan)
1/8 tsp. sea salt
1/2 tsp. pure vanilla (optional but good)
1 1/8 cup gluten-free oat bran (available at health food stores or online here, also known as “son d’avoine”)
Preparation time: 2 minutes
Cook time: about 4-5 minutes
Serves about 10-12 easily (makes a plaque of bars)
1. Heat oil, honey, salt and optional vanilla in a saucepan over medium-high heat. If you have a thermometer, insert it and bring mixture to 135 degrees F (270 degrees C) or until it bubbles like shown at left and starts to turn a little darker in color. Immediately remove from heat.
3. Spread on a silicon baking sheet (or an oiled baking sheet or parchment paper) to desired thickness. With spatula, or a dull knife, outline the shape you want to cut. Let cool then cut and wrap individually to be all precious.
Since you cooked your sugar to a “soft-crack” phase, meaning it will be a harder caramel, let it cool to solidify a bit so it’s not just a gooey mess. I’ve been storing my bars in the fridge, as it’s warmer out now, but you can store them room temperature if you want to keep them more taffy-like with the heat. Ah, that sounds nice, too.