Recipe for Healthy Sugar Free Granola Bars:
You know the way I’m always banging on about how sugar is so bad for your general health, including your skin and I won’t lie, I love a sweet treat with a cuppa so I make these sugar free super healthy granola bars to have as a snack when I’m feeling a little peckish. It’s a fairly big recipe, but it happened like this because the dates I buy in Tesco come in a 250g bag. You can buy the medjool dates if you are fussy but I just use the regular dates you get in the supermarket as they are cheaper and there is nine of us altogether when all the adult children land home, so these scrumptious bars don’t last long. I add a few prunes too for the extra Vitamin A and potassium but you can use all dates if you like.
I love to add in some buckwheat groats because I like the crunchy texture, and they are so good for you. I toast the oats to make them crunchy too, but if you like a softer bar, you can make them using only oats and not bother with the toasting. The bars will come out softer but just as tasty and are even quicker to make.
Of course these granola bars are dairy free and wheat free. If you want a vegan version, use maple syrup instead of honey and for paleo use almond or cashew butter instead of the peanut butter. I like to use almonds, cashews and hazelnuts for the nuts but you can use any nuts you like.
The recipe makes 24 squares. I use two square 7” tins.
• 250g Dates
• 125g Honey (or Maple syrup)
• 95g peanut almond or cashew butter ( I use crunchy but you can use smooth)
• 170g loosely chopped nuts mixed
• 200g oats
• 50g buckwheat groats
1. Process the dates and prunes in a food processor until small bits remain. If you don’t have a food processor, you can cut them up into tiny pieces and then rub them flat with a knife until they form into a “dough” like consistency.
2. Optional: put the oats onto a flat tray and toast in the oven at 180°C for about fifteen minutes until they are slightly golden in colour.
3. Place the oats, buckwheat, nuts, dates and prunes in a large mixing bowl and set aside.
4. Warm the honey and nut butter in a saucepan over a low heat stirring so it doesn’t burn.
5. Pour over the oat mixture and stir together breaking up the dates to disperse thoroughly.
6. Pack the mixture into the tins, covered with parchment paper, press down firmly with the back of a spoon or the bottom of a glass so the bars are firm and hold together well.
7. Let them firm up in the freezer for a half hour or an hour in the fridge.
8. Remove the bars from the tin and cut into squares.
Keep them in the fridge in an airtight container. They don’t last long in my house.
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