Author Notes
Nut and Seed Granola Bars with a cracking chocolate top. —Renée Kemps
Ingredients
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1 tablespoon
psyllium husk
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1 1/2 tablespoons
chia seeds
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4 tablespoons
water
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1 1/2 cups
(GF) oats
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1/4 cup
hazelnuts
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1/2 cup
almonds
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1/4 cup
raisins
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1/8 cup
coconut oil
-
1/2 cup
maple syrup
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1 teaspoon
vanilla paste
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1 cup
unsweetened apple puree
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1/8 teaspoon
salt
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100 grams
dark chocolate, melted (+ tempered if necessary)
Directions
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In a little bowl, combine chia seeds and water. Stir and set aside until a gel forms.
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In a big bowl, combine oats, salt, hazelnuts, almonds, pecans, flaxseeds, and raisins.
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In another bowl, combine psyllium husk, coconut oil, maple syrup, vanilla, and apple puree. Stir until combined. Add the chia gel and stir again.
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Pour wet into dry and using either a wooden spoon or your hands, thoroughly mix/knead until everything is coated and combined.
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Grease a baking tin (9 x 9, for short bars) or loaf pan (9 x 5, for higher bars) with coconut oil and line with parchment paper.
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Press the granola mixture into the pan, spreading it out evenly. Let it rest for about 10-15 minutes.
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Preheat oven to 180 C.
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Bake granola bars for about 50-60 minutes, until golden brown and completely cooked through.
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Let cool completely.
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Trim the bar if necessary and cut 1,5 inches/4 cm bars. Dip one side into the melted chocolate. Place in the fridge to set completely.
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Wrap/Pack/Serve/Eat!
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