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Grain Free Breakfast Granola Bars
Chewy, sweet, grain- free breakfast granola bars.
Course
Breakfast, Snack
Cuisine
American, Vegan, Vegetarian
Keyword
flapjack, gluten-free, kids-friendly
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
15
Calories
161
kcal
Author
Eva Burg
Ingredients
1/3
cup
raw almonds
1/3
cup
raw cashew nuts
1/4
cup
sunflower seeds
2/3
cup
dried fruit
I use figs or apricots
1/4
cup
goji berries
1/3
cup
desiccated coconut
2/3
cup
pumpkin seeds
1/4
teaspoon
sea salt
4
tablespoons
coconut oil
4
tablespoons
brown rice syrup
3
tablespoons
almond butter
1/2
teaspoons
vanilla extract
US Customary
-
Metric
Instructions
Add almonds, cashew nuts and sunflower seeds into a food processor and pulse until finely chopped.
Chop the dried fruits and fill them along with the nut mixture into a bowl.
Add the goji berries, coconut, pumpkin seeds and salt. Mix well.
Melt the coconut oil blend in the brown rice syrup, almond butter and vanilla extract. Whisk until thoroughly combined.
Pour the wet ingredients on top of the dry ones and mix well.
Spread the mixture evenly in a lined 8"x 8" tin and refrigerate for about 4 hours.
Enjoy them within 10 days or freeze them for up to one month.
Nutrition
Calories:
161
kcal
|
Carbohydrates:
11
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Sodium:
49
mg
|
Potassium:
118
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Calcium:
28
mg
|
Iron:
0.9
mg