Makes 12 to 15 bars
Avoid the list of sugars and additives from store-bought granola bars and make your own with this healthy recipe. Packed with fuit, nuts and protein, these snacks are delicious and nourishing, ideal for breakfast or something on-the-go.
- 1 tsp of flaxseed meal
- 1 tbsp (15 ml) of water
- 2 tbsps (24 g) of raw extra-virgin coconut oil
- 2 cups (192 g) of gluten-free oats
- ¾ cup (67 g) of dried goji berries
- 1⁄3 cup (80 ml) of brown-rice syrup
- ¼ cup (60 ml) of unsweetened almond milk
- ¼ cup (40 g) of hemp protein
- 3 tbsps (30 g) of hemp hearts
- 2 tbsps (32 g) of cashew butter
- 3 tbsps (19 g) of halved walnuts
- 3 tbsps (13 g) of sliced almonds
- 3 tbsps (13 g) of coconut flakes
- 3 tbsps (26 g) of chopped raw unsalted cashew nuts
- 3 tbsps (12 g) of pumpkin seeds
- 3 tbsps (25 g) of sunflower seeds
- 4 ounces (113 g) of vegan sugar-free chocolate chips
1. To make flax 'egg', mix together the flaxseed and water in a small bowl and set aside for five minutes, until thickened.
2. Preheat the oven to 425°F (220°C, or gas mark 7). Grease a medium baking pan with1 tablespoon (12 g) of coconut oil.
3. In a large bowl, combine the flax 'egg' and remaining ingredients and mix thoroughly, until it is clumpy and granola-like in texture.
4. Pour onto the baking pan and spread evenly. Bake in the oven for five to 10 minutes, or until the edges begin to toast. (Keep an eye on them and be sure they do not brown.) Set aside to cool.
5. Use a sharp knife or pizza cutter to cut the granola into 12 to 15 squares.
Recipe courtesy of Eat With Intention by Cassandra Bodzak (Race Point Publishing, £14.99)