Anytime Snack Nut Granola Bar

November 8, 2019

 

This recipe can be made all year round and makes for a great snack or even for breakfast. These bars are so dense they will certainly stop any hunger pangs. And so healthy, as they are a great source of protein, healthy fats and fibre, while naturally sweetened with dates. 

 

 

Preparation time: 10 minutes

 

Cooking time: 15 minutes

 

Quantity: 12 bars

 

Ingredients

 

2 tbsp ground flax seeds

125g (1 cup) hazelnuts

225g (2.5 cups) rolled oats

1 tsp ground cinnamon

131g (3/4 cup) soft dates, pitted

83 ml (1/3 cup) coconut oil

125 ml (1/2 cup) almond butter (or any nut butter)

1 tsp (5 ml) vanilla extract

30 g (1/4 cup) pumpkin seeds

31 g (1/4 cup) walnuts, chopped

60 g (1/2 cup) dried cranberries

38 g (1/4 cup) dairy-free chocolate, chopped 

 

Method:

  1. Line or oil a 18x27 cm (9x13") baking tray.

  2. To make flax eggs mix the ground flax seed with 6 tbsp (90 ml) of water until smooth. Put it aside for 5 minutes until it thickens.

     

     

  3. This step is optional as I tried it with both roasted and none roasted hazelnuts. Preheat oven to 180°C (350°F). Spread the hazelnuts onto a baking tray lined with baking paper, and bake for 8-10 minutes, until lightly golden and fragrant. Remove the roasted hazelnuts from the oven and allow to cool. Once cooled, rub firmly between your hands or use a cloth to allow the skin fall off.

  4. In a food processor, blend the hazelnuts with half of the oats and cinnamon until finely ground. Then add to a large bowl and add the remaining oats.

     

     

     

     

  5. Add the pitted dates to the food processor and blend until pureed (clumps into a round ball). Then add the flax eggs, nut butter, coconut oil, and vanilla extract and mix until well combined.  

     

     

     

  6. Mix this date mixture with the dry ingredients. Gently fold in the chocolate, cranberries, walnuts, and pumpkin seeds.

  7. Press the mixture into the baking tray. Bake until lightly golden (approximately 15 minutes). 

     

     

  8. Cut into 12 bars and let cool before removing from the pan. If for a gift, cut in to 24 bars.

  9. Store in an airtight container for up to 1 week, or store in the freezer for up to 2 months.

 

Variations:

Can at toppings such as coconut flakes, pumpkin seeds or chocolate chips on top before baking. Press the topping into the mixture, to ensure it doesn’t fall off.

Alternatively, when baked and cooled, dip the as into melted chocolate of your choice. Allow to set.

 

These bars can make for a great gift. Place them in a nice jar and decorate with a ribbon and even some twigs of herbs or native plants.

 

Enjoy having these or giving as a gift, 

Attracta & the earthly passion team.

 

 

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