Granola Bars have been a long time favorite around our house, and today I have a grain free version for you! My girls have given me the thumbs up on them.
There is so much to love about granola bars. They stay fresh for several days, so you can make a big batch and wrap them individually for a quick snack, breakfast or a grab and go when you are heading out! Because, hey, the weather is getting so nice, who wants to spend a lot of time in the kitchen on a bright sunny day, or you have ball practice, a yoga class or workout to get to at the gym, or it is your day to……?
I really like the tahini in the recipe. I have noticed since consuming more nut and seed butters in the last six months, my hair is growing thicker and faster, and who doesn’t want that? Read this for information on 10 Superfoods to Prevent Hair Loss.
I added optional chocolate chips in the recipe. Note: If you use chocolate, they are not SCD approved. I have recently tried a mini dark chocolate chip that is sweetened with Stevia by Lily’s or use your favorite dark chocolate.
Grain Free Cherry Berry Granola Bars
1 Cup Raw Pecans
1 Cup Raw Walnuts
1/2 Cup Dried Dates, pitted & coarsely chopped
1/2 Cup Coconut Flour
1/2 Cup Superfine Almond Flour
2/3 Cup Honey
1/2 Cup Tahini
3 Tablespoons Coconut Oil
1/2 Cup Dried Cranberries (no sugar added)
1/2 Cup Dried Blueberries (no sugar added)
1/2 Cup Mini Dark Chocolate Chips (optional, omit for SCD)
2 Teaspoons Pure Vanilla Extract
1/4 Teaspoon Himalayan Pink Salt or Sea Salt
Directions: Preheat your oven 350º degrees. Line a square 8″ x 8″ baking pan with a sheet of parchment paper.
Using a Food Processor with a blade attachment, add the pecans, walnuts, coconut flour, almond flour, chopped dates and salt. Pulse in the processor until you have coarse pieces of nuts. Melt the coconut oil in the microwave (takes about 20 seconds), and add the melted coconut oil, honey, vanilla and tahini to the food processor and pulse until evenly combined but the mixture still contains chunks. Add the dried berries and chocolate chips if using.
Pulse until evenly distributed. Transfer the dough to your parchment lined pan, and using a piece of plastic wrap to prevent it sticking to your hands, press the dough evenly into the pan.
Bake for 30 minutes in your preheated oven.
Remove from the oven and cool completely. After the bars have cooled, lift them easily from the pan using the edges of the parchment.
With a sharp knife on a cutting board. Cut the bars into 15 rectangles.