PALEO GRANOLA BARS
Throw these granola bars together in no time at all. Mix, press and bake. Easy as that!!
I always make a 9 x 13 pan. They keep well in the freezer. But if you only want a few, half all the ingredients and press into an 8 x 8 pan.
There is minimal honey in this recipe so you won’t get that sickly sweet granola bar taste. I’ve added the egg to help hold them together. The chia seeds in water (chia egg) also really helps keep these together without overdoing the honey.
Don’t be afraid to change up the seeds and dried fruit. Don’t have hemp seeds? Just add more sunflower seeds.
PALEO GRANOLA BARS
Prep Time: 20 minutes
Cook Time: 20 minutes
Keywords: bake snack breakfast paleo gluten-free vegetarian almond flour
Ingredients
- ¼ cup chia seeds in ¾ cup of water; let sit for 10 minutes
- 2 cup almond flour
- ½ tsp celtic sea salt
- 1/2 cup coconut oil, melted
- 2 tbsp honey
- 2 tbsp water
- 2 tsp vanilla
- 2 eggs
- 1 cup unsweetened shredded coconut
- ¾ cup pumpkin seeds
- ¾ cup sunflower seeds
- ¼ cup hemp hearts/seeds
- ½ cup slivered almonds or your choice of chopped nuts
- ½ cup raisins or your choice of dried fruit (I like a mixture of dried cherries & raisins.)
Instructions
Preheat oven to 350 degrees.
Line a 9 x 13 pan with parchment.
Combine chia seeds and water and let sit while you’re mixing everything else.
These are easy to mix my hand.
Combine almond flour and salt in a bowl.
Mix together coconut oil, honey, eggs, water and vanilla and add to the almond flour.
Add chia seed mixture to it and mix very well.
Add in coconut, pumpkin,sunflower, chia and hemp seeds, almond slivers and dried fruit until combine until well mixed.
Press dough into an 9 x 13 baking dish. You need to ensure the mixture is well pressed into the pan. This will help the bars hold together.
Bake for 20 minutes.
Let bars sit until cool. Cut, wrap and store.
These freeze very well and are ready to go when you are.