Pain d'Épices Granola Bars
a snack / dip / spread recipe
Karine Eludut is a recipe developer and food photographer based in Houston, Texas.
As French-born, food has always been an essential part of her life. French cuisine is her culinary background and the beginning of her journey in the kitchen. Several moves in different countries and extensive travels in the Middle East and Asia during the last two decades have broadened her cooking experiences with new techniques, flavors, and ingredients.
Transmitting her passion for cooking came during her years in Saudi Arabia, where she developed a business of catering and cooking lessons. Back in the US and becoming a health coach, she is prioritizing healthy and seasonal recipes but not only. A balanced diet is the key.
Then came food photography: first, as a hobby to showcase her dishes and inspire people to cook at home, then as one of her services surrounding food.
These granola bars with the 'pain d'épices' blend are a delightful and unique treat that combines the wholesome goodness of granola with the warm and aromatic flavors of 'pain d'épices.' This traditional French spice blend infuses the bars with a rich medley of spices like cinnamon, nutmeg, and cloves, creating a cozy and heartwarming snack that's perfect for breakfast on-the-go or anytime you need a healthy, comforting bite.
TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 2 H 30 M
TOTAL | 2 H 50 M
| 1 bar = 1 serving
8X8 INCH PAN
- Preheat the oven to 350F.
- In a large mixing bowl, toss together the oats and chopped almonds. Spread them in an even layer on a baking sheet lined with parchment paper. Bake for 10 minutes until golden brown, stirring once halftime while baking. Scrape the mixture back into the mixing bowl. Stir in the salt and the pain d’épices blend.
- Reduce the oven temperature to 300F.
- Line a 8x8” pan with parchment paper.
- In a medium saucepan, place the butters, the honey and sugar, and heat over medium heat until the butters has melted and the mixture is warm.
- Pour the butter mixture onto the oat mixture and combine well. Add the ginger cubes, and combine.
- Pour the mixture into the prepared pan, pressing firmly and evenly.
- Bake for 25 minutes (more or less depending on the thickness of the bars).
- Allow to cool to room temperature and reserve in the refrigerator for 2 hours before cutting the bars with a large knife (oiled to prevent sticking).
Expiry: Can be stored up to a week in an airtight container at room temperature, or in the fridge for crunchier bars.
If you want to keep the recipe vegan, substitute the butter with coconut oil.
You can replace 1/2 cup of almonds with your choice of nuts (pistachios, pecans, ...).
Crystallized ginger root is tender and sweet with a spicy bite. Add chopped crystallized ginger to dishes for chewy texture and a bit of sweet spiciness.
2 oz - JAR$5
2 oz - REFILL$4
8 oz - REFILL$12
Classic French Baking Blend
spice blend collab
Pain d'Épices flavor holds cherished childhood memories for me. It has a special place in my heart and kitchen. The combination of seven aromatic spices and sweet flavors evokes coziness and nostalgia, making it a delightful treat. The rich, warm flavors of Pain d'Épices uniquely transport us back to comforting moments.
The balance between each spice creates a unique flavor.
I created this unique blend with the rustic French spice cake of the same name in mind, but you can use it in other sweet recipes for fall and winter. You can sprinkle it on an apple stew or use it in a more elaborate recipe, bringing an extraordinary aroma to your kitchen.
This blend is perfect for fall and winter baked desserts or beverage treats. A dash of Pain d'Épices blend on baked sweet potatoes or pumpkin smash adds all the aromas.
It's citrusy, woody, tangy, and a bit pungent.
It's the perfect blend for:
• baked desserts
• fall fruits stews
• beverage treats