The one thing I missed when I started this journey was a good tasting granola bar, I enjoy experimenting on recipes and think I found the perfect one. I eat these on-the-go granola bars (well it’s stay at home now during this pandemic) or chopped and added granola to a bowl of Two Good yogurt. I find that I tend to bake or make whatever it is I want with a few tweaks of course.
Ingredients needed for the granola
1 cup raw almonds, chopped
1 cup slivered almonds
1 cup unsweetened coconut flakes, tightly packed
1 large egg
4 tbsp Monkfruit granulated (Or sugar substitute of choice)
2 tbsp almond butter
1 tbsp coconut oil
3/4 tsp sea salt
2 tbsp flax seeds
2 tbsp pumpkin seeds
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Instructions
Pre-heat oven to 375 degrees and line an 8×8 inch pan with parchment paper, leaving some hanging over the sides to use as a handle later on.
Place the chopped almonds, slivered almonds, flax seeds, and coconut flakes on 4 pieces of parchment paper. I use a large baking sheet and just place each side by side.separate baking sheets. Bake until golden brown and toasted.
Note – The coconut shreds will only take 2-4 minutes, the slivered almonds about 3-5 minutes and the chopped almonds about 7-12 minutes. Let cool completely. Additionally, reduce the oven temperature to 350.
In a large bowl, whisk together the egg and Monkfruit granulated sugar.
In a separate small, microwave-safe bowl, melt the almond butter and coconut oil (about 30 seconds) and mix until smooth. Whisk into the egg mixture until well combined.
Add in all the nuts, coconut and salt and stir until well combined.
Press VERY firmly into the prepared pan. Use a little piece of parchment paper to make this easier.
Bake until the top just feels set, about 15 minutes at 350 degrees.
Let cool COMPLETELY to room temperature in the pan.
Once cool, slice to make granola bars (makes 12 slices). Store in refrigerator. You can also just crumble and store in a Mason jar.
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