tigernut and oat granola bars
When I was a child I remembered eating green package Granola bars. When my oldest daughter Aeverie was diagnosed with Celiac disease it was life changing for our whole family. I was later diagnosed with Celiac as well, life changing in the way that I felt on a daily basis overall after a few weeks on a completely gluten free diet. So it was bye-bye to many foods, especially packaged foods (not that it was a good thing for my overall health to stop eating junk food). I parted my way from my love to this green package granola bar, years later I didn't even remember they existed. One afternoon my mom came over and said she had a green package granola bar earlier that day, that's when it hit me. I needed to make granola bars! That's when these babies came along. They are fast and easy to make and only a handful of ingredients that are easy to find and probably in your pantry already. Pssst... I added white chia seeds to mine for added omegas, but are completely optional.
- 2/3 cup Honey (Or your choice or sweetner)
- 1/3 cup Coconut oil
- 2 teaspoon Vanilla extract
- 1/2 teaspoon Salt
- 3 Tablespoons Brown sugar (I used Lakanto golden sugar)
- 3 and 1/4 cup Rolled Oats
- 3/4 cup Rice crispy cereal
- 2/3 cup Tigernut flour
- 3/4 teaspoon Baking soda (1/2tsp+1/4tsp=3/4tsp)
- 2 Tablespoons White Chia seeds (OPTIONAL)
Directions PREHEAT 350°
- In a large mixing bowl add honey, coconut oil, vanilla, salt and brown sugar. Mix until well combined.
- Add rolled oats, rice crispy cereal, tigernut flour and baking soda. Mix until well incorporated.
- Line with parchment paper a 9×13 inch cookie sheet or glass dish.
- Pour mixture into the baking sheet and press down until it is compact and even (I found something square that was easy to press in my kitchen. *See picture below*
- Put into oven and BAKE for 22-26 minutes (22 minutes gives you a solid but soft bar)
- Take cookie sheet out of oven and press down AGAIN until compact and even. If you skip this step you will not get a compact bar.
- Let it cool for about 5 minutes and then remove out of the baking sheet with the parchment paper and let them cool for about 20 minutes.
- Cut into evenly size bars. Depending how big you cut the bars you should get between 10-12 bars.