Buckwheat and Cranberry Granola Bars

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Preparation info

  • Difficulty

    Medium

  • Makes about

    20

Appears in

This is adapted from a brilliant health food blog that my mum and I follow, called ‘Clean Eats’. There is quite a long list of ingredients, but the recipe can easily be doubled and the extra granola bars frozen until needed.

Preparation time 10 minutes
Baking time 30–40 minutes

Ingredients

What you’ll Need

  • 1 Tbsp chia seeds
  • ½ cup dried cranberries (preferably without added sugar)
  • ¼ cup coconut oil, warmed until liquid
  • ¼ cup preferred nut butter or peanut butter
  • ½ cup coconut sugar (or honey or rice malt syrup)
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • 1 cup buckwheat flour
  • ½ cup oats (certified gluten free if necessary)
  • ½ cup almond flour
  • ¼ cup coconut flour
  • ¼ cup mixed seeds

Method

What to do

  1. Preheat the oven to 180 °C. Grease and line a 20 cm × 20 cm shallow baking tray.
  2. Grind the chia seeds in a coffee grinder or pestle and mortar and soak in 3 Tbsp water until it forms a thick, sticky paste (this will bind the granola bars together and add extra nutrients and fibre). Set aside.
  3. Soak the cranberries in a little hot water for a few minutes and then drain and set aside.
  4. Place the remaining ingredients in a food processor and pulse until combined. Add the chia seed paste and cranberries, and about ¼ cup water to help bring the mixture together, and mix again until everything is well incorporated.
  5. Press the mixture into the baking tray, smooth out with the back of a tablespoon and bake for 30–40 minutes, or until golden and fragrant. Remove, allow to cool for a few minutes, cut into squares and then transfer to a cooling rack. Once cool, store in an airtight container for up to two weeks. Extras can be frozen for up to two months.

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