Nut-Free Granola Bars

It’s maple syrup season in these parts and I am making the most of it.  How can we not when the stuff is flowing from the trees, begging us to use it!

As you know, I’m in love with pumpkin seed flour so naturally I had to try my hand at a nut-free granola bar recipe.

Pumpkin seeds feature prominently in this recipe, and why not?  They’re naturally high in iron, magnesium, and zinc; all are essential minerals for women’s health and wellness.

Honestly, you’d never know these were nut-free granola bars.  They’re so filling and so nutritious.  All of my testers were in love with them.

If nuts aren’t an issue for you (Callum goes to a nut-free school), you could use almond flour to replace the pumpkin seed flour.  But seriously?  Pumpkin seeds and maple syrup were made for each other.

Delicious Nut-Free Granola Bars

2 cups certified gluten-free oats
1 cup pumpkin seed flour (ground raw pumpkin seeds)
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
½ tsp sea salt
½ tsp ground cinnamon
6-8 chopped and pitted medjool dates, depending on sweet preference
½ cup coconut oil, liquefied
1 tbsp psyllium husks
½ cup pure maple syrup
1 tbsp ground chia combined with ¼ cup water
2 tsp vanilla

Preheat oven to 350 degrees.  Line a 9×13 pan with parchment paper (put a little oil under the parchment to make it stick to the pan).

In a large bowl stir together the oats, pumpkin seed flour, pumpkin seeds, sunflower seeds, sea salt, cinnamon, and dates.

In a smaller bowl, combine the coconut oil, psyllium husks, maple syrup, chia and water mixture and vanilla.

Stir the wet ingredients into the dry ingredients and combine.  Use a wet spatula to press the mixture into the prepared pan.

Bake at 350 degrees for 30-35 minutes (watch them).  Cool in the pan.  Once cooled, remove the granola bars (still in parchment) and cut into desired sizes.  Refrigerate granola bars in an air-tight container or wrapped in saran.  These can easily be stored in the freezer for future use.

Notes:

• I use an old coffee grinder to grind my pumpkin seeds.
• I buy psyllium husks at my local health food store.
• If dates aren’t your thing, try raisins or cranberries.
• Can’t tolerate gluten-free oats?  Try quinoa flakes, just use about 1/4 cup more.

Did you see my post at Lexie’s Kitchen? I shared my recipe for Flax Crackers.

By the way, I’m running a workshop on Saturday, March 31st – I hope to see you there if you live in the Peterborough area!

Tagged as: gluten-free, nut-free, nutrition, recipes, snacks