Seed Lover’s Granola Bars - alive magazine
Packed with protein, a range of minerals, and a little chocolate, these nut-free granola bars deserve a place in your lunch bag tomorrow.
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Cooking tools:
- Loaf pan
- Glass
- Bread knife
- Baking pan
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Airtight container
- Refrigerator
Ingredients
- 1 cup (250 mL) tahini
- 1/3 cup (80 mL) coconut oil, melted
- 2 Tbsp (30 mL) brown rice syrup or honey
- 1 tsp (5 mL) vanilla extract
- 3 cups (750 mL) puffed quinoa or puffed millet
- 1 cup (250 mL) large flake gluten-free rolled oats (not instant)
- 1/3 cup (80 mL) dark chocolate chips
- 1/3 cup (80 mL) raisins or dried cranberries
- 1/3 cup (80 mL) raw, unsalted pumpkin seeds
- 1/4 cup (60 mL) hemp hearts
- 1/4 cup (60 mL) raw, unsalted sunflower seeds
- 2 Tbsp (30 mL) sesame seeds
- 1/4 tsp (1 mL) salt
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