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This is our last week of SuperCharge January and I thought I'd share this super easy recipe that I think is delicious!  I couldn't stop eating these chewy granola bars this morning. I had to make another batch this afternoon so I'd have plenty for the next few days. You can easily double the recipe and make a larger pan. I made these in silicone muffin molds for something a little different.

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Chewy Granola Bars (Makes 7x5 pan)

3T coconut oil

3T raw, unsalted almond butter (I like to use crunchy)

1/4 cup date syrup

1/2 cup sprouted buckwheat, dried (This gives a nice crunch to the bars)

1t vanilla

1t lucuma (opt.)

pinch of sea salt

1 cup mixed nuts, seeds, raisins, cranberries ( I used 1/4 cup raisins, 1/4 cup dried cranberries sweetened with apple juice, 1/8 cup each almond slivers, sunflower seeds, pumpkin seeds, and chopped pecans).

Directions:

In a double boiler, slowly melt the coconut oil and almond butter. Take off burner and add rest of ingredients. Place bars in 7x5 glass pan or muffin liners. Place in refrigerator for several hours until firm. Cut into bars and enjoy!

Sprouted buckwheat:

You can soak buckwheat for at least 30 minutes and then dry in a dehydrator or a warm oven. If you want to sprout the buckwheat, soak and rinse twice a day for a couple days until you see little sprouts, Then you can dry in your dehydrator or warm oven. I like to keep dried buckwheat on hand for different recipes. Just store in a container and they will last for a long time.

Date Syrup:

This is the sweetener we've used for the entire month of January.

Makes 1.5 cups

1 cup dates, packed (We use Medjool)

1/4t pure stevia powder

3/4 cup water

Blend all ingredients until smooth. Store in refrigerator. If you want a little more sweetness, add a little bit more of the stevia powder.