For National coffee day this year, Starbucks debuted a new single origin coffee in stores; Guatemala Huehuetenango. This coffee brings a balanced cup with notes of dark chocolate and dried figs, quite a contrast to our core Guatemala offering! I have been working at another store out of town, so most of my meals are quick and on the go during my 90 minute commute. I have been eating a lot of larabars, and decided I wanted to try my hand at making something similar!
There are 8 growing regions in Guatemala; Acatenango, Antigua, Atitlán, Cobán, Fraijanes, New Oriente, San Marcos and Huehuetenango. Each region yields a different experience based on the diverse terrain, soil and processing methods. Huehuetenango is the highest and driest of the coffee growing regions in Guatemala. Coffee is grown around 4,500 feet, and due to the remoteness, the coffee is processed by the farmers.
Huehuetenango is pronounced Way-way-tay-nahn-go
Guatemala Huehuetenango is a medium bodied coffee with a medium acidity. Fully washed with cocoa notes and a dried fruit finish.
This recipe uses honey, and I have been waiting for several months for this coffee to come out so I could break out my coffee blossom honey! This honey is sourced from coffee blossoms from Huehuetenango! you can buy a jar (or 3) here
- ½ cup old fashioned rolled oats
- ½ cup uncooked quinoa
- ½ cup mixed seeds and nuts. I used sunflower seeds, pumpkin seeds
- ½ cup peanut butter (or any nut butter of your choice)
- ⅓ cup coffee blossom honey
- 1 teaspoon vanilla
- ¼ teaspoon sea salt
- 1 tablespoon chia seeds
- ½ cup black mission dried figs, coarsely chopped
- dark chocolate chips
- Preheat oven to 325 degrees F.
- Add oats, quinoa and your nuts/seeds to a large baking sheet and spread around evenly. Once oven is preheated, toast the oats and quinoa for 8-10 minutes. Once done toasting, pour oats and quinoa into a medium bowl and set aside.
- While quinoa and oats are toasting, add peanut butter, honey, vanilla and sea salt to medium saucepan over low heat. Stir every so often until the mixture is smooth and creamy. Remove from heat and allow to cool for a few minutes, then add to the bowl with the oats and quinoa. Stir well to incorporate. Fold in dried figs and chia seeds.
- Line an 8x4 or 9x5 inch loaf pan with parchment paper; pour mixture in and spread out evenly, then press mixture down in the pan very firmly.
- Next melt chocolate chips for 20 seconds in the microwave or over low heat in a saucepan on the stove top. Drizzle over bars. Place pan in freezer for 30 minutes or until mixture has hardened. Remove bars from pan and cut into 10 bars.