Lately I’ve been experimenting with on-the-go snacks. I find I’m most likely to cave to sugary, processed snacks when I’m out and about and the options are scarce. So, the trick to avoiding these moments is to always have some homemade snacks around to grab on your way out the door! These are perfect, and only require 7 ingredients!
I love making quick raw energy balls, but the problem with taking these out in your handbag is they tend to become a gooey mess within a few hours of leaving the house.
While browsing the interweb for ideas, I looked for healthy granola bars that would be a) vegan-friendly and b) paleo-friendly (i.e. grain-free), to suit as many different lifestyles as possible. Unfortunately, most baked granola bars involved using eggs or oats, which were both out for me.
Then I came across a few recipes using flax eggs to hold the bars together, and coconut flakes instead of oats! Perfect. Voila, this recipe was born*, and devoured within a few days.
*Adapted from Camilla’s recipe on her blog Power Hungry.
Grain-free Granola Bars
*This recipe is vegan-friendly, paleo-friendly, grain-free, refined sugar-free & gluten-free *
PREP TIME: 10 mins | COOKING TIME: approx. 15 minutes | YIELDS: 8
2 flax eggs (2 tablespoon ground flaxseeds + 5 tablespoons warm water)
1/2 cup mixed nuts (I used Dunnes Stores brand mixed nuts: a combo of almonds, walnuts, brazil nuts, hazelnuts and pecans)
1/2 cup mixed seeds (I used sunflower seeds and pumpkin seeds)
1/2 cup coconut flakes
2 Tablespoons almond butter (or nut/seed butter of your choice!)
2 1/2 Tablespoons 100% pure maple syrup
1/4 teaspoon sea salt
- To make your flax egg, grab a cereal bowl, combine the flaxseed and water together, and leave to set for 10 minutes while you prep the recipe.
- Preheat oven to 160 celcius (fan oven).
- Line an 8 x 8 baking tin with parchment paper (or loaf tin if you don’t have an 8 x 8!)
- Pulse the mixed nuts in a blender until they break down a little bit, but still have a good bit of texture to them (like granola).
- In a small saucepan, melt the almond butter, maple syrup, and sea salt over a low heat until they combine into a sticky caramel-like liquid.
- While you are waiting, combine the nuts, seeds, coconut flakes and flax egg in a large mixing bowl. Stir until evenly coated.
- Pour the melted almond butter-maple-sea salt mixture into the mixing bowl, again stirring until everything is evenly coated.
- Transfer mixture to the lined baking tin, pressing down firmly to ensure it sticks together nicely.
- Bake in the preheated oven for 12-16 minutes (depending on the oven) until lightly browned at the edges and centre feels dry to the touch.
- Allow to cool completely in the tin before cutting into 8 granola bars.
*These keep in an airtight container for about 3 days, in the fridge for about 2 weeks, or in the freezer for 2 months.