Grain Free Granola Bars (GF)
Equipment
- Food Processor with S Blade
Ingredients
Bar Base
- 1 1/2 cups Almonds raw, unsalted
- 3/4 cup Pecans
- 3/4 cup Cashews
- 12 Medjool Dates, large pits removed, soaked in hot water & drained
- 2/3 cup Peanut Butter creamy
- 4 tablespoons Maple Syrup or Honey
- 1/4 cup Ground Flaxseeds
- 1/2 cup Hemp Seeds
Add Ins (Optional)
- 1 cup Coconut unsweetened, shredded or flakes
- 1/4 cup Mini Chocolate Chips
- 1/4 cup Dried Frui cranberries, cherries, diced apricots, etc
Instructions
- Add the nuts (almonds, pecans, cashews) to your food processor with an S-blade. Pulse a few times to break them into smaller pieces, but be careful to not overmix - you want it chunky with big and small bits.
- Transfer the nuts to a large bowl and add in the flaxseeds, hemp seeds and any other add ins you chose (coconut, chocolate chips, dried fruit). Set Aside.
- In your food processor, add the pitted Medjool dates (that have been soaked and drained) pulse until a thick paste forms.
- Add in the peanut butter and maple syrup (or honey) and pulse until combined.
- Add the date mixture to the bowl with the nuts and stir with a spatula until it all is combined well and sticks together.
- Line an 8 x 8” pan with parchment paper with extra parchment hanging over each side. Pour in the granola mixture, fold the extra parchment paper over the top and press the mixture down firmly with your hands until it's evenly spread in the pan and packed tightly. I sometimes like to use a glass to really push it down and get a nice, even layer.
- Place the pan in the refrigerator for 2-4 hours to firm up.
- Remove the pan from the refrigerator and lift the parchment paper to remove the bars. Place on a cutting board and slice them up.
- Enjoy one right away and store the remainder in an airtight container for up to a week.
~Amanda~
Granola bars have always been a go-to snack for me – I love the sweet and salty combination, they fill you up and keep you full for longer and they’re an easy snack for when you have little time. The only problem I have is that oats don’t always agree with me so I’ve struggled in the past to find ones at the store that are grain free and still taste delicious! Over the years, I’ve made my own and have come up with a solid recipe that I keep coming back to that I’m ready to share with you all!
The base of these grain free granola bars is the nuts and I use three of my favorites – Almonds, Pecans and Cashews. You pulse them together in a food processor to break them up slightly, but be careful not to overmix as you still want those big chunks and pieces rather than being finely ground. Next, transfer to a bowl and add in your favorite mix-ins; I use ground flaxseed, hemp seed, coconut, mini chocolate chips and sometimes I’ll also add in some dried fruit like cherries or apricots diced up.
Next, you need to make the binder. I use dates that I’ve soaked in warm water to soften up a bit combined with peanut butter and maple syrup or honey. Pulse them all in your food processor again until it forms a thick paste and then add it to the bowl with the nut mixture. Use a sturdy spatula to combine it all together (it’s a good little workout)! Once you have your mixture ready to go, put it in a pan that’s been lined with parchment paper and use your hands or a big glass to push it down into a nicely packed, even layer. Next, I put them in the fridge for a few hours to firm up so they can be cut more easily – when they’re ready, slide them up and store in an airtight container for a snack that’s ready to go anytime of day!
ENJOY!!
