DIY granola bars

Granola Energy Bars

This recipe can be made gluten-free, dairy-free, egg-free!

Don’t let the amount of ingredients put you off making this. One ingredient from each section is enough to make the granola bars but options are offered for variation. Mix any or all of these together – make it your own!

• 1 cup dried fruit, chopped (apricots, cranberries, cherries, dates, raisins)
• ¼ cup unsweetened coconut
• 1/3 cup water
• 2 tsp pure vanilla extract
• 2 cups rolled grains (oats, kamut, spelt and/or rye)
• ¼ cup hulled millet and/or amaranth
• 1 cup raw seeds (flax, sunflower, pumpkin, poppy, sesame) and/or chopped nuts (almonds, pecans,walnuts)
• 1/3 cup honey or maple syrup
• 1 tbsp dark molasses
• 2 tbsp almond butter
• 2 tbsp butter (use oil for dairy-free version)
• 2 tbsp sunflower oil (canola, olive or coconut can be substituted)
• 2 organic eggs (or ½ cup applesauce)

Method:
Preheat oven to 350°F.

Mix dried fruit and coconut with the water and vanilla extract and leave to soak while you prepare the remaining ingredients.

In a large bowl, combine all rolled grains, whole grains, nuts and seeds. Heat butter and oil in a large skillet and add contents of bowl. Stir to coat and cook for about 10 minutes until lightly browned. Remove from stove.

Lightly beat the eggs and add the honey or maple syrup, molasses and almond butter. Pour into bowl with dried fruit, mix until well combined, then add to the toasted grains and nuts/seeds. Combine all ingredients together.

Line an 8” x 8” baking sheet with parchment paper and spread mixture in evenly, packing it well. Bake for 30 minutes, until golden and slightly crispy.

Remove from oven, cool and transfer to a cooling tray. Once cooled, cut into 2” inch squares and store in an air-tight container for up to a week or wrap and freeze for later.
Makes 12 servings.

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