Grain-free, Gluten-free Paleo Granola Bars

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.

Grain-free, Gluten, Vegan, Paleo Granola Bars

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 16 bars, or squares

Serving Size: 1 square

Calories per serving: 302

Fat grams per serving: 24

Grain-free, Gluten, Vegan, Paleo Granola Bars

Simple grain-free, vegan granola, or granola bar recipe.

Ingredients

  • 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

Instructions

  1. Preheat oven to 325 F.
  2. Line a cookie sheet with parchment paper.
  3. Mix the seeds, almond flour, coconut, & almonds together in a large bowl.
  4. Add coconut oil, vanilla, & sweetener & mix well to combine.
  5. Press mixture into lined cookie sheet to flatten. Make sure mixture is evenly distributed.
  6. Bake for 18-20 minutes, or until golden brown.
  7. Remove from oven & mix granola a few times.
  8. 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.
  9. Remove from oven & let the bars cool for 10-15 minutes, or until they are thoroughly cooled.
  10. 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.

 

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Comments


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  2. Brittany
    on April 29, 2014 at 1:35 am said:

    Looks good! Do you think maple syrup would work in place of agave? Thanks!

    • Janae Wise
      on April 29, 2014 at 9:10 am said:

      Absolutely! Let me know how it turns out.

  3. Daz
    on November 28, 2013 at 6:45 am said:

    This was amazing however I got mostly crumbles and wanted bars. Any suggestions?

  4. Heather
    on November 29, 2012 at 1:01 pm said:

    Did the original recipe call for the same amount of honey as agave??

  5. Alexis @ Hummusapien
    on September 18, 2012 at 6:38 am said:

    How creative! I love how simple this is! I bet it tastes divine :)

  6. Averie @ Averie Cooks
    on September 18, 2012 at 2:02 am said:

    I love the coconut and coconut oil in this and how easy it all comes together! YUM!

  7. Jess
    on August 9, 2012 at 7:20 pm said:

    Looks good! I’m a devout granola maker in the colder months, but this looks good enough to fire up the oven in the dead heat of summer.

    • Janae Wise
      on August 9, 2012 at 10:54 pm said:

      Baking granola in the colder months is a lovely thing to do. I like warm granola sprinkled on my oatmeal or fruit. On yogurt, is good too.

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