I know, Paleo bars?!
(I’m not Paleo, but you already knew that, didn’t you?)
The vegan & paleo diets seem to be in complete contrast to each other, but in reality, there are a lot of similarities, the most obvious one being that both diets place a great deal of importance on vegetables & fruits.
Here’s a recipe, an adaptation from my sister’s friend, Kelli Wilson. My kids LOVE have been eating this stuff up the past 2 days. Salem, especially loves it, which makes me happy because since she recently weaned, I find it’s hard to get her to eat enough fat & calories.
An energy-dense recipe, this is especially great for active people & growing kids.
I like this as granola, served in breakfast slaw.
Simple grain-free, vegan granola, or granola bar recipe.
- 1/2 c. raw pumpkin seeds
- 1/2 c. raw sunflower seeds
- 1 c. almond flour
- 1 c. shredded unsweetened coconut
- 2 c. chopped raw almonds
- 1/2 c. organic coconut oil
- 1/2 c. agave nectar or brown rice syrup
- 1 tsp. real vanilla
- Preheat oven to 325 F.
- Line a cookie sheet with parchment paper.
- Mix the seeds, almond flour, coconut, & almonds together in a large bowl.
- Add coconut oil, vanilla, & sweetener & mix well to combine.
- Press mixture into lined cookie sheet to flatten. Make sure mixture is evenly distributed.
- Bake for 18-20 minutes, or until golden brown.
- Remove from oven & mix granola a few times.
- Press granola flat into cookie sheet again & bake for 5-10 more minutes, until golden brown. Make sure to watch it carefully, so it doesn't over bake.
- Remove from oven & let the bars cool for 10-15 minutes, or until they are thoroughly cooled.
- Cut into bars, squares, or break into granola pieces.
Adapted from a recipe I got from my sister, who got from her friend Kelli Wilson. I replaced the honey with agave to make it vegan, but if honey also works.
Additional Nutrition Info: Per Serving, 3.5 g fiber, 7 g protein, 18.6 g carbs, 14.9 mg sodium.