I found this gluten free no bake granola cake recipe at Healthyful Pursuit, and the result is a little nutrient packed treat.
This recipe can also be adapted to whatever dried fruits, and nuts you like or just may have in the pantry.
These No Bake Granola Bars are similar to my Best Ever Power Bars but without the chocolate (which could always be added to this recipe 🙂 or my No Bake Chocolate Bars (without the oats). So put your favorite ingredients in, make a batch and enjoy!
- 1/2 cup smooth almond butter
- 3 tbsp brown rice syrup, maple syrup, or honey
- 2 tsp pure Simply Organic Vanilla Extract
- 3 tbsp Nutiva Organic Coconut Oil
- 1/4 cup dried cranberries
- 1/4 cup organic raisins
- 1/4 cup almonds, chopped
- 1/4 cup walnuts, chopped
- 1/4 cup sunflower seeds
- 1/4 cup unsweetened shredded coconut + extra for sprinkling
- 1/3 cup quinoa flakes
- 3 tbsp ground flax seed
- 1/2 tsp ground cinnamon
- pinch nutmeg
Combine almond butter, rice syrup, vanilla, and coconut oil in a small sauce pan. Heat on medium low and simmer for 5 minutes, or until drippy/liquidy stirring every minute or so. Be sure it doesn’t burn!
Meanwhile, combine remaining ingredients in a large bowl.
Pour heated almond butter mixture into nuts and seeds bowl, and stir until all pieces are coated.
Spoon mixture into large muffin liners or muffin tin [the mixture will be very clumpy and you will doubt that it will all hold together, but don’t worry… it will!], pressing down firmly on each one and flattening with hands.
Sprinkle with coconut and place in the freezer for 30 minutes to firm up.
Nutrition stats [1 granola cake]: calories 189; fat 15g [all good fats!]; saturated fat 5g; carbohydrates 13g; dietary fiber 2g; sugars 5g; protein 4g
Makes 12 cakes.