These bars are great to have on hand. They are packed full of all the good things you need to get you going in the morning or when you’re hiking up that mountain or just to survive that busy, busy day.
Throw these granola bars together in no time at all. Mix, press and bake. Easy as that!!
I always make a 9 x 13 pan. They keep well in the freezer. But if you only want a few, half all the ingredients and press into an 8 x 8 pan. There is minimal honey in this recipe so you won’t get that sickly sweet granola bar taste. I’ve added the egg to help hold them together. The chia seeds in water (chia egg) also really helps keep these together without overdoing the honey. Don’t be afraid to change up the seeds and dried fruit. Don’t have hemp seeds? Just add more sunflower seeds. PALEO GRANOLA BARS by Jayne Holgate Prep Time: 20 minutes Cook Time: 20 minutes Keywords: bake snack breakfast paleo gluten-free vegetarian almond flour
6081803
Ingredients
Instructions Preheat oven to 350 degrees. Line a 9 x 13 pan with parchment. Combine chia seeds and water and let sit while you’re mixing everything else. These are easy to mix my hand. Combine almond flour and salt in a bowl. Mix together coconut oil, honey, eggs, water and vanilla and add to the almond flour. Add chia seed mixture to it and mix very well. Add in coconut, pumpkin,sunflower, chia and hemp seeds, almond slivers and dried fruit until combine until well mixed. Press dough into an 9 x 13 baking dish. You need to ensure the mixture is well pressed into the pan. This will help the bars hold together. Bake for 20 minutes. Let bars sit until cool. Cut, wrap and store. These freeze very well and are ready to go when you are.
Powered by Recipage
0 Comments
You just have to take advantage of all the the fresh produce at the farmer’s market at this time of year. I was there yesterday and everything looked soooo good!
The tomato is from my garden. There is nothing like home-grown tomatoes for flavor. I used fresh corn, cut off the cob. I buy fresh corn on the cob, cut off the kernels and freeze it. No, I don’t par-boil it, but it never lasts long in the freezer anyway. The fresh corn just adds to the deliciousness of this recipe.
If you just want salad on the side with your grilled protein, omit the shrimp. It will be just as tasty. It will make a great vegetarian salad without the shrimp too.
This salad is quick and easy to throw together and will keep if you are taking it for lunch. Yum Yum!! Makes 1 large serving or 2 smaller servings. I adapted this recipe from A Bite of Health Nutrition. FRESH ZUCCHINI NOODLE & SHRIMP SALAD by Jayne Holgate Keywords: no-bake raw salad side gluten-free grain free nut-free vegetarian
6081780
Ingredients
Instructions Spiralize the zucchini into a bowl. Add the remaining ingredients. Salt & pepper to taste. It’s as easy as that!
Powered by Recipage
|
Search this website:Hi! I'm Jayne.Welcome! Here are my recipes that I've collected for years. Many are old classics and others are new favorites. A lot of my new recipes are paleo/primal ones. Archives
December 2017
Categories |