Author of Two Amazon #1 Best Selling Cookbooks

You’re Gonna Go Nuttzo For These No-Bake Granola Bars

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May 1, 2014 gluten free recipes (pls note that all raw/vegan recipes are GF- these are predominantly cooked recipes) , , , , , , , , , , , , , , , , , , , , , , , , , , , 2 Comments

I’m not generally much of an in-between kind of girl. My hair is black, or it’s white. (Or, currently, it’s black and magenta, which is, again, kind of serious looking, in a really fun and unserious way.) Either I’m working 20 days in a row, or I’m twiddling my thumbs for equally as long. I’m in love with and deeply attracted to extremes, in all facets of life. In line with my character, I vacillate between making the most ridiculously complex food ever, and the simplest. Lucky for you, dear reader, today I came up with a granola bar that is stupid easy and also AMAZINGLY tasty. Better yet, it’s gluten free, grain free, paleo, high protein, and vegan. These would be good with any nut or seed butter, but the chocolate Nuttzo adds a killer dessert-y flavor, plus a bunch of nutrients and omegas via flax seeds.

To make these awesome little guys, throw all of the below in a bowl, stir until combined, pour in a pan, and put in the fridge or freezer. Get back to it in an hour, cut into bars, and knock yourself the hell out never buying granola bars again.

1 cup nuts (I used raw almonds), whole or broken, doesn’t matter
1 cup coconut flakes (exchange for dried fruit if you don’t like coconut)
1 cup sprouted dried buckwheat (buckwheat is a seed, not a grain, fyi, and it’s now delightfully inexpensive sprouted and dried in the bulk section of health food stores)
3/4 cup chocolate Nuttzo
3/4 cup date puree (puree dates, or buy dates pureed)
1/2 cup cacao nibs
1/2 cup coconut nectar, honey, or maple syrup
3 scoops protein powder of choice
1 tsp salt
1 tsp vanilla

Like I said: mix together until it’s all gloppy and uniform, spread in a pan, and refrigerate. That’s it. If you have no patience, like me, put them in the freezer and they’ll be ready in a half hour. If you have patience, put them in the fridge and it’ll be more like an hour or two. Keep them in the fridge so they stay hard until eaten, or keep frozen if you plan on having one as a grab-n-go snack later in the day.

The buckwheat gives these a Rice Krispie treat texture, so I wouldn’t omit that, but beyond that you can basically change out any ingredients here you want to keep flavors current. Add dried fruit, add more nuts, change the nuts, change the protein powder, add cocoa powder, do whatever you want because you’re not baking these so you’ve got nothing to worry about. What you see is what you’ll get when you make the batter, only it will firm up a bit once cold. If by some change you add too much stuff and the mixture isn’t spreadable, just add more nut butter until it is, and taste to make sure they’re still sweet and salty enough.



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