Tanja Grandits – The Power Woman

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Tanja’s  Recipe: Power bars from the power woman

Tanja Grandits ’delightful contribution to International Women’s Day:“ A power bar, feminine, pink and powerful! ”.

Tanja Grandits, 19-point chef at «Stucki» Basel, also makes her own power bar. For your customers in the small “Lädeli”. And for her daughter Emma. “Honey, butter, or oat flakes are always included,” says the boss, “and nuts, dried fruits, and spices are added depending on your mood. Ideal for hiking, at school, or at work. “

THE LATCH FOR WORLD WOMEN’S DAY.

Ringier has successfully launched an initiative: “EqualVoice”. The Goal: More visibility for women in media coverage. Tanja Grandits sits on the Advisory Board and says: “I’m more of a doer than a speaker. So I’m drawing attention to the topic with a new power bar. ” Ingredients: cranberry, amaranth, and hibiscus!

«TABLE SET YOURSELF». From March 8th, there will be a «Frauenpower» bar in her shop, in the webshop, and at www.paketidee.ch. One Swiss franc per bar goes to the “Tischlein deck dich” organization. Baking bars yourself is also a possibility. Tanja reveals her recipe to us below:

ingredients

70 g almonds

40 g sunflower seeds

150 g honey

120 g butter

125 g oat flakes, coarse

125 g oat flakes, fine

60 g cranberries

40 g amaranth, puffed

1 tbsp hibiscus, ground (9 g)

1/2 teaspoon salt (2 g)

 

Stucki / Tanja Grandits, Bruderholzallee 42, 4059 Basel – +41 61 361 82 22

Restaurant Stucky, Basel, Switzerland

Preparation

1. Roast the almonds in the oven at 160 degrees for 9 minutes and the sunflower seeds for 7 minutes. Roughly chop the roasted almonds. Reduce the oven temperature to 130 degrees.

2. Briefly heat the honey and butter in a saucepan. Mix all dry ingredients. Stir in the liquid honey-butter mixture and knead everything together well. Spread the mixture 1.5 cm high on a rectangular baking sheet lined with baking paper and press firmly until it is really compact. Bake in the oven at 130 degrees with convection for 35-40 minutes. Press the whole thing again firmly, let it cool down, and cut into bars. They are kept tightly closed for a few weeks.

as quoted by GaultMillau of Switzerland, March 7th, 2021