Kitchen flops are usually only good for one thing: stories. "Hey, remember the time I forgot to put sugar in that cake and served it to your mother? Was that a nightmare or what?"
When I set out to create a gluten-free version of crunchy granola bars, à la Nature Valley's, it never occurred to me that I might have a potential flop on my hands. I mean, it's granola. You toss some oats, sugar, and nuts into a bowl and bake. What could go wrong?
Turns out that baking isn't the problem with crunchy granola bars; it's the cutting! Pan after pan of crunchy, brittle granola proved hard to cut. No, scratch that. Impossible to cut.
I tried cutting the bars while warm. I tried cutting them while cold. No matter what I did, they still broke into little granola clusters. Never did I spend so much time thinking about how to cut a baked good. A few times the granola did cut into bars. Then you'd bite into the bar and it broke into jagged shards in your hands. What a mess.
Thankfully the flavor was spot-on. So much so that every time I complained about my "flop" of a recipe, I ran into trouble: everyone loved the sweet-nutty granola clusters.
Early in the process, I used almond flour instead of almond pieces to ensure a little almond flavor in every bite. Paired with maple syrup and a generous amount of kosher salt, the granola was simple but really flavorful. "Who cares?" said my friends. It was time to let go of the bar-shaped expectations.
This isn't bread or cake—foods that if they crumbled when cut signaled a serious flaw. This was granola. Really tasty granola. Unlike most granola that's crumbled up into little pieces, this recipe turns out big crunchy clusters perfect for eating right out of the hand.
While my quest for crunchy granola bars isn't over, I won't be tinkering with this recipe any more.
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About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and the upcoming "How to Cook Gluten-Free".