Low-carb granola bars
- 3 oz. (92⁄3 tbsp) 85 g (140 ml) almonds
- 3 oz. (4⁄5 cup) 85 g (200 ml) walnuts
- 2 oz. (61⁄3 tbsp) 55 g (90 ml) sesame seeds
- 2 oz. (7 tbsp) 55 g (100 ml) pumpkin seeds
- 1 oz. (22⁄3 tbsp) 28 g (40 ml) flaxseed
- 2 oz. (2⁄3 cup) 55 g (150 ml) unsweetened finely shredded coconut
- 2 oz. 55 g dark chocolate with a minimum of 70% cocoa solids
- 6 tbsp 6 tbsp coconut oil
- 4 tbsp 4 tbsp tahini (sesame paste)
- 1 tsp 1 tsp vanilla extract
- 2 tsp 2 tsp ground cinnamon
- 1 pinch 1 pinch sea salt
- 2 2 large egglarge eggs
- 3 oz. 85 g dark chocolate with a minimum of 70% cocoa solids, for garnish (optional)
- Preheat the oven to 350°F (175°C).
- Mix all the ingredients in a blender or food processor until they are coarsely chopped.
- Spoon the mixture into a 7 x 11" (18 x 28 cm) baking dish, preferably lined with parchment paper.
- Bake for 15–20 minutes, or until the cake has turned golden brown.
- Let cool a little and remove from the baking dish. Divide into 20 or 24 pieces with a sharp knife.
- Melt the chocolate in a water bath using a double boiler or in the microwave oven.
- Dip each bar in the chocolate, but just about 0.5" (1 cm) or on just one side. Let cool completely.
- Keep in the refrigerator or freezer.
Just use your favorite nuts and seeds, or what you have on hand. A healthy nut and seed mix could consist of equal parts almonds/hazelnuts/macadamia nuts, pecan nuts/walnuts, sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds.
The tahini (sesame paste) can be substituted with almond or nut butter. But remember that for example peanut butter has a lot more carbohydrates than sesame paste. Let your imagination run wild!
Recommended special equipment
Blender or food processor