These bars, which Bella Coola Mountain Lodge serves to visitors on their grizzly bear floats on the Atnarko River in Bella Coola, are chewy and delicious with a lilt of lavender. They’re also filling and keep well, so they make a great dessert or snack to take along on a hike or picnic.
When we joined Bella Coola Mountain Lodge on one of their half-day bear floats, we enjoyed these bite-sized bars with a cup of herbal tea. I know I wanted about a dozen more of them!
Recipe courtesy Bella Mountain Lodge www.bcmountainlodge.com/site/wilderness_tours/grizzly_bear_tours.html
Makes 32 bite-sized bars
3 cups whole oats
2 cups shredded coconut (Not wanting our bars to be too sweet, we used half sweetened and half unsweetened coconut and they came out great.)
1 cup all-purpose flour
½ cup sunflower seeds
½ cup dried fruit of your choice (we often use cranberries)
1/2 cup chocolate chips (Optional- This isn’t called for in Bella Coola’s recipe, but we love chocolate and chocolate and cranberries make a great combo.)
¾ cup brown sugar
1 cup butter
½ cup honey
1 Tbs. dried lavender
Zest and juice of 2 lemons
Combine oats, coconut, flour, and sunflower seeds and dried fruit in a bowl.
In a saucepan, melt brown sugar, butter, honey, and lavender, bringing to a boil and stirring.
In large bowl, mix melted wet ingredients with dry ingredients.
Spay a large tray with cooking spray. Press the mixture into it with your hands.
Bake at 350 degrees. F. for 10-15 minutes or until slightly golden. (In testing, our recipe took 25 minutes to set up and turn golden.)
Cool, cut, and serve.