My friend Caryn gave me this recipe, and these homemade granola bars are to DIE for. They are gluten-free, dairy-free, and super delicious. Not to mention, extremely easy to make on a Sunday and then you have snacks for the whole week! I didn’t have a chance to take a picture of the actual finished product because we ate them up so fast. Enjoy :)
Fruit & Nut Grain-Free Bars
1/3 cup pure honey
2 tablespoons coconut flour (I used ground flax seed)
1 tablespoon all-natural cashew butter (any nut butter will do)
1/8 teaspoon sea salt
1 1/2 cups chopped whole *nuts ( I used cashews and walnuts, and I also added sunflower seeds, sesame seeds, pumpkin seeds, etc., whatever you have in the house)
1 cup chopped dried fruit (dried cranberries, mangoes, apricots, etc.)
1 cup unsweetened coconut flakes (I only put in half a cup, it’s whatever you prefer!)
1. Preheat oven to 300 degrees. Trim parchment paper to line a 8×8-inch baking dish, leaving parchment paper to hang over two sides of the dish.
2. In a large bowl, add the honey, coconut flour, all-natural nut butter and salt. Use a spoon to stir until well combined.
3. On a large cutting board, coarse-chop a couple of large handfuls of assorted whole nuts. Measure out 1 1/2 cup of the chopped nuts and add them to the honey mixture.
4. Next, chop the dried fruit and measure out 1 cup and add to the honey mixture.
5. Finally, measure 1 cup of coconut flakes (not shredded coconut). Place coconut flakes on the cutting board and coarse-chop. Add chopped coconut flakes to honey mixture.
6. Using a spoon, mix ingredients together making sure they are thoroughly combined.
7. Place the bar mixture into the parchment-lined baking dish. Fold overlapping flaps down and evenly press the top of the bar mixture firmly to pack-in the ingredients so they hold together better after baking. Then, peel back the parchments flaps from top of bars. (Do not trim, as the flaps make it easier to remove the bars after baking.)
8. Bake for 20 minutes. Then remove from oven and allow to cool on stovetop for approximately one hour (or until bottom of baking dish should is room temp).
9. Place in freezer to continue cooling. Once nearly frozen (about 45 minutes to an hour), remove dish from freezer. Then, run a knife along the two edges without parchment. Using the parchment paper ends, lift the bars from the baking dish and place on a cutting board.
10. Cut into 8 bars and individually wrap and store in freezer. There is no need to thaw before enjoying, however - for best results, bars should be kept cool so they do not become over-sticky. Simply include an ice pack, if placing them in a lunchbox, or keep them in the fridge/freezer at work.
11. Enjoy these tasty little pieces of heaven!