Granola Crunch Bars Gluten Free |
- 1 cup quinoa flakes
- 1 cup coconut chips
- 1 cup chopped nuts of your choice
- 1½ tsp cinnamon
- Pinch of sea salt flakes
- ½ cup honey
- 2 tbs coconut oil
- 50g melted chocolate of your choice to drizzle (optional)
Conventional Method
- Preheat oven to 180C. Line a baking tin with baking paper so you can easily lift your slab out once cooked.
- Combine dry ingredients in a bowl.
- Melt honey and coconut oil in a saucepan over low heat. Simmer for 2-3 minutes. This step is very important as the hot syrup will form the glue for the bars. Tip dry ingredients into saucepan and combine.
- Press mixture firmly into baking tin. Bake for 15 min or until golden brown.
- Cool in tray for 10 min then lift slab out of tin from the baking paper. Cut into 12 bars while warm before slab hardens. Cool.
- Drizzle optional melted chocolate on top.
Thermomix Method
- Preheat oven to 180C. Line a baking tin with baking paper so you can easily lift your slab out once cooked.
- Add nuts to bowl and chop 3 sec/speed 4. Add dry ingredients and mix 3 sec/speed 4/reverse mode.
- Melt honey and coconut oil in a saucepan over low heat. Simmer for 2-3 minutes. This step is very important as the hot syrup will form the glue for the bars. Add syrup to Thermomix and combine 5 sec/speed 4/reverse mode.
- Press mixture firmly into baking tin. Bake for 15 min or until golden brown.
- Cool in tray for 10 min then lift slab out of tin from the baking paper. Cut into 12 bars while warm before slab hardens. Cool.
- Drizzle optional melted chocolate on top.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/granola-crunch-bars-gluten-free-recipe/
3.5.3226