Thursday, March 20, 2014

Grain Free, Sugar Free Granola Bars

I came up with this grain free, sugar free granola bar recipe a couple months ago while experimenting with different snack ideas in the kitchen one weekend. It is packed with a variety of nuts and seeds, dried fruit and cacao nibs! The secret to holding it together is two fold: 1) egg and pumpkin puree, 2) packing it down extremely tightly into the pan! I am so pleased with this recipe and have shared it with a number of friends already (so it has been tested)! 

In other is finally spring here in BC and boy oh boy is it beautiful outside. Simon and I are planning some fun adventures for April to take advantage of the newly fantastic weather. We are planting a huge balcony garden and our cherry tree is in full bloom :)

Grain Free, Sugar Free Granola Bars

✿1/2 cup almonds
✿1/2 cup walnuts

✿1/2 cup cashews
✿1/2 cup pumpkin seeds
✿1/2 cup dried cranberries 
✿1/2 cup shredded coconut 
✿1/2 cup dried chopped apricots
✿1/2 cup cacao nibs
✿1 tbsp ground cinnamon
✿2 tbsp pumpkin puree
✿1 egg beaten
✿1 tsp vanilla extract

1) Preheat the oven to 350. 
2) Place the almonds, walnuts, cashews and pumpkin seeds in a food processor and pulse until crumbly but not mushy (you want there to still be small chunks in the mixture)
3) Pour the nut mix into a large bowl and add to it the remaining ingredients. Mix until well combined. 
4) Line a 9 by 9 inch square pan with parchment paper. 
5) Pour the granola mixture into the pan and press down firmly to flatten out the top. Continue to press the mixture down until it is extremely tightly packed! (seriously...I'm talking about using your fists and giving it a good punch).
6) Place in the oven for 30 minutes.
7) Remove from the oven and allow to cool fully. 
8) Cut into bars. 
9) Store in the fridge for up to 2 weeks. 



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