Granola Crunch Bars Gluten Free
Ingredients
  • 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)
Instructions
Conventional Method
  1. Preheat oven to 180C. Line a baking tin with baking paper so you can easily lift your slab out once cooked.
  2. Combine dry ingredients in a bowl.
  3. 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.
  4. Press mixture firmly into baking tin. Bake for 15 min or until golden brown.
  5. 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.
  6. Drizzle optional melted chocolate on top.
Thermomix Method
  1. Preheat oven to 180C. Line a baking tin with baking paper so you can easily lift your slab out once cooked.
  2. Add nuts to bowl and chop 3 sec/speed 4. Add dry ingredients and mix 3 sec/speed 4/reverse mode.
  3. 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.
  4. Press mixture firmly into baking tin. Bake for 15 min or until golden brown.
  5. 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.
  6. Drizzle optional melted chocolate on top.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/granola-crunch-bars-gluten-free-recipe/