Thursday, July 31, 2014
We woke up to clear skies and decided to make the most of our morning hike. Before heading out I packed fruit, granola bars and fresh water. The trail head is right off the 101 highway about 5 miles north of Florence, Oregon. Here we had a decision to make; the Hobbit trail which would take us out to the beach at Carl Washburn state park or the trail to the back of the Heceta Head lighthouse. We decided upon Heceta Head as you probably already figured out by the title of this post.
The trail was beautiful as it climbed up and around in earnest to the backside of the lighthouse. We traversed back and forth through the trees. Towards the top we could see out into the Pacific Ocean and down to the waves hitting the shoreline. On the other side we came up behind the lighthouse and took the trail down to the visitor area. After looking around and taking pictures we headed back down again.
It's on strenuous hikes like this that we will stop for refreshments. The snacks I packed fit all the requirements. The fruit tasted like dessert. The granola bars were crunchy and packed with protein, carbohydrates and fat giving us the energy needed for the journey back to the car. Also, they were delicious. The great thing about granola bars is that they are so versatile. There is the base that you stay pretty true to but then you have the option to pick and choose your chose of nuts and fruits. As a bonus you can even throw in some chocolate pieces. Make these your own.
This recipe has been slightly adapted from Megan Gordon's; A Sweet Spoonful website who got the recipe from the folks at the coffee shop at the Fairmont Hotel in Lake Louise, Canada.
3 cups rolls oats
1/4 cup sunflower seeds
1/2 cup walnuts (coarsely chopped)
2 tablespoons sesame seeds
1 cup wheat bran
1/2 cup chopped cashews
3/4 cup sliced almonds
1/4 cup dark chocolate chips
1/2 cup dried cherries
1 teaspoon cinnamon
1/4 cup dried milk powder
3/4 cup honey
3/4 cup canola oil
2 tablespoons molasses
Preheat oven to 375F. Prepare large baking sheet. I used a 11" x 17" pan, lightly oil bottom and sides.
Put oil, molasses and honey in a small saucepan and bring to a boil, remove from heat.
Mix all dry ingredients together in a large bowl. Pour hot liquid into dry ingredients and mix well. Add in chocolate pieces, if desired.
Scoop mixture onto prepared sheet, press mixture into pan.
Bake for 13 to 17 minutes until brown around the edges and lightly browned on top.
Cool completely before slicing. Makes about 12 4 inch bars.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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