bars

Grain Free Coconut Granola Bars

photo by recipe author

Servings: 16
Preparation Time: 45 minutes

2 cups finely chopped nuts (raw almonds, pecans, walnuts)

2 cups finely shredded unsweetened coconut

1 teaspoon cinnamon

1/2 teaspoon salt

2 tablespoons almond flour or coconut flour

1/2 cup melted coconut oil

1/2 cup honey or maple syrup

1/4 cup almond butter

1 egg

1/2 cup chocolate chips

Preheat the oven to 350° and line a 8×8 pan with parchment paper or use a silicone muffin pan. Set aside.

In a large bowl, combine nuts, coconut, cinnamon, salt, chocolate chips, and almond or coconut flour.

In a small bowl mix together coconut oil, honey/maple syrup, and almond butter.

Pour coconut oil mixture on the dry ingredients and mix until fully incorporated. Add the egg and stir again.

Pour mixture into the prepared pan and press down to make very firm, as evenly as possible. This is an important step to get them to hold together.

Bake for 30 minutes, the edges will be slightly brown.

Once removed from the oven, press down again using a spatula.

Store covered at room temperature.

Kristin from Easley, SC won $50 for this recipe and photo! Submit your recipes and photos here!

Raspberry Oat Bars

photo by recipe author

Servings: 24
Preparation Time: approx. 15-20 minutes

Crumble:

3 1/4 cups organic rolled oats
3/4 cup freshly ground whole wheat flour
3/4 cup all purpose organic flour
1/2 cup + 2 tablespoons organic raw sugar
2 teaspoons organic lemon zest
2 teaspoons organic molasses
1/2 heaping teaspoon himalayan pink salt
1/4 teaspoon baking powder
3/4 cup organic grass-fed butter, cold and in chunks
3/4 cup coconut oil

Filling:

8 tablespoons raspberry jam
2 teaspoons organic vanilla extract
2 tablespoons raw honey
1/8 teaspoon lemon extract OR 1-2 drops lemon essential oil

In a large mixing bowl, mix together the oats, flours, sugar, zest, molasses, and baking powder. Cut in the butter and coconut oil using a pastry blender or your fingers and mix until the dough comes together.

Gently press two thirds of it into the bottom of a 9 x 13 baking pan. Bake for 10-13 minutes or until the edges just start to turn brown.

In a bowl, stir raspberry jam, vanilla extract, honey, and lemon extract or lemon essential oil until smooth. Spread this mixture over the baked crust and then evenly sprinkle the remaining oat mixture over the jam mixture.

Bake for another 25-30 minutes or until the top has lightly browned and the filling is bubbly.

Let the bars cool completely before cutting.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!