Granola Bar Recipes

Breakfast Bars  by Elana’s Pantry

  • 1 ¼ cup blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • ¼ cup grapeseed oil
  • ¼ cup agave nectar
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened shredded coconut
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup blanched slivered almonds
  • ¼ cup raisins
  1. In a small bowl, combine almond flour, salt and baking soda
  2. In a large bowl, combine grapeseed oil, agave and vanilla
  3. Stir dry ingredients into wet
  4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
  5. Grease an 8 x 8 inch baking dish with grapeseed oil
  6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
  7. Bake at 350° for 20 minutes
  8. Cool bars in pan for 2 hours, then serve

Makes 12-16 bars

Real Healthy Granola Bars

  • 2 Tablespoons ground flax meal
  • 3 Tablespoons filtered water
  • 1/3 cup coconut oil, melted
  • 1/4 cup pure maple syrup, grade b
  • 1/2 cup almond butter (no sugar added)
  • 1/4 teaspoon almond extract
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup roasted, salted sunflower seeds
  • 1/2 cup sliced almonds
  • 1/2 cup mini dairy-free, soy-free chocolate chips
  • 1/2 cup unsweetened, shredded coconut

Preheat oven to 325 degrees F. Line the bottom of a 8×8 inch pan with parchment paper, and coat with coconut oil. Set aside.  In a small cup combine the flax meal and water. Whisk with a fork and set aside to thicken.  In a small saucepan, over low heat, combine the coconut oil, maple syrup, almond butter and almond extract. Stir occasionally and remove from heat when melted. Allow to cool, about 10 minutes.  Add the thickened flax meal to the saucepan and mix to combine.  In a medium bowl, combine the seeds, nuts, coconut and chocolate chips. Pour the almond butter mixture in and mix well. Press the mixture into the prepared pan.  Bake for 25-35 minutes, until golden and bubbly. Remove from oven and allow to cool in the pan for 15 minutes.  Once cooled, loosen the sides with a knife, then invert onto a cutting board. Remove the parchment paper by peeling off carefully. Place the entire cutting board into the fridge for 15 minutes — this is an important step that will ensure that your bars harden completely and do not crumble. After 15 minutes, remove from fridge and cut into 20 bars. Store in an airtight container in the fridge.  20 Servings

 

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One thought on “Granola Bar Recipes

  1. Pingback: Day 176/365: Homemade Granola Bars

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