Sugar and Gluten Free Granola Bars
Due to some ongoing health issues I have been having of late – I will bore you with the details at a later date, I have decided to completely rule out refined sugar. The first 24 hours of it was fabulous, I had more energy, felt an immediate relief from my health issues, was 60% more smug – you name it, I was it. Until the junk food cravings kicked in around about 36 hours into my ‘new lifestyle.’ Knowing that Snickers and KitKats weren’t an option, I turned to the old faithful crisp. Ah the crisp, made from my favourite food group, potatoes, so salty, so vinegary and refined sugar free, right…?! Wrong! I felt devastated, betrayed even that the food I thought I could turn to in my time of need let me down. ‘Does everything have refined sugar?!’ I asked James frantically, who simply replied with the crunching of a beautiful, perfect salt and vinegar crisp and a nod. Well, if I couldn’t have chocolate bars or crisps to relieve my craving, I had to get creative – hence the invention of the peanut butter, chocolate nut bars *insert angelic singing here* They are all natural, gluten free, refined sugar free and will satisfy your mid-afternoon sugar cravings. I know what you’re thinking gluten free, sugar free and let me guess…taste free?! Well it’s not taste free – I promise! This recipe yields a decent amount of bars to see you through the week, about 16 if cut into granola bars (as pictured) and roughly 30 if rolled into bite-size balls. When you’re done making them, eat them all in one go pop them in the fridge to keep them nice and fresh.
- 225 g gluten free jumbo rolled oats, or not gluten free if you just love that sweet, sweet gluten
- 300 g dried dates
- 130 g clear honey
- 100 g peanut butter
- 125 g almonds, roughly chopped
- 25 g pumpkin seeds
- 2 tbsp flaxseed, option but you will feel sooo much healthier if you do
- 100 g 70% cocoa or higher dark chocolate, sugar free, roughly chopped
- First thing first, spread your wild oats* onto a baking tray and pop in the oven for about 15 mins until nice and toasted. Oven at 180 Celsius.
- While your oats are happily getting a suntan in the oven, mix together the honey and peanut butter in a bowl. Melt the two together in the microwave or in a small saucepan.
- In a separate bowl, mix together the pumpkin seeds, almonds, flaxseed and chocolate.
- Chop up the dates or put them in a food processor until they form a sticky dough. Mix the dates with the melted honey and peanut butter, breaking up the dates as you go.
- Once your oats are done, mix them in with the seeds, almonds, flaxseed and chocolate. Once mixed, pour in the dates, peanut butter and honey combo.
- When this is well mixed, pour onto a baking tray and spread evenly, push down on the mixture with a cement roller spatula, this helps to make sure everything is really stuck together nice and tight.
- Put the tray into the fridge for about 15 mins then cut up into bars or roll into balls.