Gluten-Free Vegan Granola Bars
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup sunflower seeds
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 cup almond butter
- 1/4 cup agave nectar
- 1/4 cup cacao nibs
- 1/2 cup medjool dates
- 1/2 cup unsalted cashews
- 1 2/3 cups gluten-free rolled oats (i use bob's red mill)
- 1/4 - 1/2 cup sugar (depends how sweet you want them)
- 1/3 up oat flour (or gluten free flour of your choice)
- 1/2 cup dried figs
- 6 tablespoons melted earth balance or coconut oil
- Carbohydrate 14.2421791749601 g
- Cholesterol 0 mg
- Fat 15.5779964584367 g
- Fiber 2.64442295222808 g
- Protein 4.92803437536441 g
- Saturated Fat 1.88590427084467 g
- Serving Size 1 1 -9 bar (46g)
- Sodium 5.46195833693727 mg
- Sugar 11.597756222732 g
- Trans Fat 0.875715645885712 g
- Calories 204 calories
Preheat oven to 350. Line a 9×9 brownie pan with parchment paper (allow two sides to hang over the edges for easy removal) and lightly grease with either cooking spray or Earth Balance.Coarsely chop the cashews, figs and dates. Keep in mind that the bars hold together better and are easier to cut when the pieces are smaller.In a large bowl, combine all dry ingredients.In a smaller bowl, combine wet ingredients except for the almond butter.Combine the wet ingredients into the dry along with the almond butter. Stir well to make sure everything is evenly combined.Move the ingredients into the greased pan. Use plastic wrap to very firmly press the mixture down evenly so that it’s in the corners and flat on top.Bake for 30-40 minutes. Look for browning around the edges.After removing from the oven, allow to cool in the pan for at least 20 minutes on a cooling rack, then finish cooling in the refrigerator until chilled.Use a knife or bench scraper to make 8 rectangle or 9 square bars. Wrap individually and chill.
