I have been travelling extensively, doing multiple things at a time. In last one month I have touched 6 states of India. There are so much to talk , document and share. There are numerous things that I would love to talk about, happy stuffs… let me begin with the food.
We trekked in Mani Mahesh Kailash in Himachal Pradesh for 10 days in the last week of May and first week of June 15. One of the most cherished treks, and my first encounter with the Indian Himalaya. The divinity and the mammoth energy that Himalaya oozes around could be felt with every step. My effort to right about the gigantic beauty would be the tiniest thing I can do to the love of Himalayan mountains.
There was so much of fun, fatigue, caring and excursion, the 10 days of life was a heavenly bliss. From Mumbai to Kailash is a huge transformation in every way possible, from 45 degree to -5 degree, from heavily populated city to absolute mountains…concrete jungle to snow kissed mountain ranges…
As part of my food supplements, there are heaps of chocolates, dry fruits, electrol and GluconD powders, weighed and packed. There were also few granola bars brought from the speciality shops. Having prepared them multiple times, I decided bake them for the trek, which I can substitute for the dinner or afternoon snack during trekking.
Granola bars are great source of nutrition and a wonderful take away food item. They tasted great normal as well as in the extreme cold weather.
- 2 1/4 cups of instant oats
- 1/2 cup of chopped walnuts
- 1/4 cup chopped almonds
- 1/2 cup dates
- 1/2 cup jaggery (liquid form)
- 1/4 cup honey
Method – Grease an 8 inch square pan and line it with a parchment sheet. Pre-heat the oven at 150 C/300F
Roast the oats in a thick bottom wok for about 8 minutes on low flame. Roast almonds and walnuts separately until they become fragrant.
Heat the jaggery until it melts completely. Stir in the honey.
Now put all ingredients together and mix well.
Transfer the prepared mix into the prepared pan and spread evenly. With a small rolling pin or a flat cup press the top to level the uneven surface.
Bake it for 18 minutes.
Cut them in to bars once it attains the room temperature.
Wrap them with the cling foil and store in an airtight box. It would save well for 2-3 weeks at room temperature and more when refrigerated
Makes a dozen medium size rectangular bars.