Almond-Cranberry Super Grain Bars (gluten-dairy-free)
Purchasing gluten-free bars at the grocery store can add up rather quickly. These almond-cranberry super grain bars are easy to make for a fraction of the cost. Use as an "anytime" snack for a boost of powerful nutrition.
Ingredients
- 1 cup Almonds (chopped)
- 1 1/2 cup Gluten-free Rolled Oats
- 1 cup Puffed Quinoa
- 1 cup Buckwheat Groats
- 1/2 cup Flax Seed
- 1/3 cup Chia Seeds
- 1 cup Cranberries (finely chopped)
- 1/2 cup Brown Sugar (lightly packed)
- 1/2 cup Pure Maple Syrup
- 1/2 cup Honey
- 1/2 cup Coconut Oil
- 1/2 teaspoon Sea Salt
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg (freshly grated)
Directions
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Step 1
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| Place the oats, almonds, buckwheat, puffed quinoa, chia, and flax seed into a bowl and blend thoroughly until all ingredients are combined. |
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Step 2
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| Finely chop cranberries and add to the seed and nut mixture. |
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Step 3
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| In a medium sauce pan, add coconut oil, brown sugar, honey, maple syrup, and salt. Cook four-five minutes stirring constantly until mixture comes to a full rolling boil. Remove from heat. Stir in vanilla, cinnamon, and nutmeg. |
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Step 4
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| Pour syrup mixture over seed and nut mixture. Stir until ingredients are fully combined. |
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Step 5
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| Lay a piece of parchment paper onto a cookie tray and fold ingredients onto paper. Place an additional piece of parchment paper over the mixture to flatten out evenly with your hands. Place the bars in the refrigerator for two hours. |
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Step 6
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| Cut the bars evenly, lifting with a spatula. Place each bar and place in an airtight container separated by parchment paper. Freeze for up to 3 months, or refrigerate for up to 14 days. |
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