Monday, March 3, 2014

Coconut Blueberry Granola Bars

Granola bars are a quick snack that can provide sustained energy and fullness.
But that is only if you make the right kind..

Take a look at the packaged granola bars that are in the grocery store in those middles isles. It's a trap! Those products are just that.. a product. They have lost nearly all of their nutrients from the high heat processing of added oils, enriched flours, glucose/corn syrup, and preservatives. If you restricting your macro's, then you REALLY better stay away from that chemical shit storm because of all the sugar and refined carbs!

Avoid all that stress and just make it yourself.

This recipe only takes about 25 minutes to prepare. So, seriously. Get off your fanny and go make these bars!

Coconut Blueberry Granola Bars



Ingredients:

1/2 C cashew butter
2 chia eggs
1/2 tbsp pumpkin spice
1/2 C hemp seeds
1 C almond meal
1/2 C coconut flour
1/3 C maple syrup
6 dates (optional-use only if you want a little more sweetness!)
1 C rolled oats**
1/2 C dried blueberries

Directions:

Preheat oven to 350° and line an 8x12" baking dish with parchment paper.

In a food processor, add the cashew butter, chia eggs, hemp seeds, almond meal, coconut flour, and maple syrup. Combine until sticky.

Remove the ingredients from the food processor and move to a large mixing bowl.

Fold in the rolled oats and dried blueberries. 

Transfer mixture to the baking dish and press down firmly to even it out. 

**A little trick that I use when evening out the dough to make sure that the sides aren't all crooked and gross looking, is to take the parchment paper and fold it down. Once folded, pull and press the parchment paper down and all the ugly edges will disappear ;)

Once the granola "dough" is even, toss'er in the oven for about 15 minutes or until they are golden brown.

Let cool before transferring to a wire rack and cutting into bars.

Will keep for about 7-10 days!









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