Mango Coconut Tamarind Granola Streusel Bars
- 163 g Tree Top Mango Sorbet Base
- 163 g Tree Top Mango Diced Prep
- 20 g Tree Top Apple Juice Concentrate
- 9 g tamarind flavor
- 20 g corn starch
- 71 g agave nectar
- 3.7 g citric acid
- 23 g Tree Top Pineapple Flavored Low Moisture Apples
- 23 g Tree Top Pear Fruit Flakes
- 8 g Tree Top Low Moisture Apple Fiber
- 105 g whole wheat flour
- 2 g baking soda
- 94 g old fashioned rolled oats
- 35 g coconut flakes
- 21 g dessicated coconut
- 47 g canola oil
- 19 g Tree Top Apple Juice Concentrate
- 19 g Tree Top Pear Puree
- 135 g brown rice syrup
- 26 g brown sugar
- 0.5 g salt
For syrup, combine ingredients in a steam kettle and bring to a simmer.
Cook for 4 minutes, then reserve for use in bar.
For granola, preheat oven to 350F. Line a baking pan with parchment paper and lightly coat with nonstick spray.
Mix all dry ingredients in a large bowl. Mix all syrup and oil in a separate bowl.
Pour the wet ingredients onto the dry ingredients and mix thoroughly. Set aside.
For filling, whisk all ingredients together in a steam kettle and bring to a simmer.
Cook for 4 minutes, until very thick.
Reserve for use in bar.
For bar assembly, divide the granola mixture into two groups by weight, one for the base and one for the streusel topping. Put the first portion of granola mix into the bottom of a parchment lined baking dish and press very firmly into an even layer.
Bake for 18-20 minutes, pressing down the crust firmly with a flat-bottomed cup halfway through cooking to help compact it.
Spread remaining granola mix out onto a parchment lined baking sheet, (keep streusel clusters intact) and bake 10-15 minutes until golden.
Spread the fruit filling evenly onto the cooked granola bar base. Sprinkle the streusel evenly over the fruit filling and press in to adhere.
Bake for 5 minutes, then allow to cool completely, remove from pan and cut into 40g bars.