April 18, 2016 8:20 am Leave your thoughts
This is a recipe from the Clean cakes blog, run by Hen (Henrietta Inman). She’s an expert patissier, who now specialises in baking ‘clean cakes’, which are free from gluten, dairy and refined sugar. Her cakes make the most of whole, natural and unrefined ingredients and are a really good fit for our own ethos. Indeed, we can supply all but two of the items on her comprehensive ingredients list, and all of those needed for the recipe below.
‘These no-bake goji granola bars will give it to you in bucket-loads, and then some! They’re full of amazing textures from the crunchy almonds, seeds and buckwheat groats to the slightly softer puffed quinoa and brown rice; and colours too from the green pumpkin seeds to the red-pink goji berries, and we know how important and cheering colours in our food are!
A mixture of grains is wonderful, all adding their own unique nutritional values, flavours and textures in a delicious complex-carbohydrate blend. Combined with the healthy fats and plant-based protein from the coconut oil, nuts, nut butter and seeds, with bursts of tangy goji berries and subtle sweet hints of vanilla and cinnamon, these healthy, wholesome and totally tasty energy-boosting snacks are great for children and adults.’
Goji Granola Ingredients
50g flaked almonds
50g pumpkin seeds
50g sunflower seeds
30g goji berries, plumped in warm water for 5 minutes, drained and dried by pressing with some kitchen towel or a kitchen cloth
30g desiccated coconut
75g gluten-free oats
75g buckwheat groats
50g puffed quinoa
50g puffed brown rice
1 tsp Himalayan pink salt
1 tsp ground cinnamon
120g coconut nectar syrup (the preferred sweetener to use in this recipe but have a go with raw honey or maple syrup if you prefer)
80g cashew butter (or try it with your preferred smooth nut butter if you’d rather, perhaps almond)
80g coconut oil
1 tsp vanilla extract
Preheat the oven to 170oC. Line a 30cm x 20cm tray with baking parchment.
On a baking tray lined with baking parchment, toast the flaked almonds and seeds for 5 minutes. Remove from the oven and leave to cool.
In a large bowl, combine the toasted flaked almonds and seeds, drained goji berries, coconut, all the grains, salt and cinnamon. On a medium-low heat, melt the coconut nectar, cashew butter, coconut oil and vanilla extract to create a smooth mix. Pour this into the dry ingredients and mix everything together well.
Transfer the mix to your prepared tray, press down and compact well by placing a piece of baking parchment on top of the mix and pressing it down with your hands; smooth your hands over the top of the paper whilst applying some pressure to achieve a flat surface. Place in the freezer to set then cut into 20 3cm x 10cm bars, or smaller squares if you want.
These Goji Granola bars store in the fridge for at least a week or in the freezer (you can eat them straight from the freezer, this is what I prefer to do) for up to three months… but they won’t last that long!
Tags: almond butter, baking, buckwheat groats, cashew butter, clean cakes, coconut nectar syrup, Coconut Oil, desiccated coconut, flaked almonds, gluten-free cakes, gluten-free oats, goji berries, goji granola, ground cinnamon, Himalayan Pink salt, maple syrup, puffed brown rice, puffed quinoa, pumpkin seeds, raw honey, sunflower seeds, vanilla extract, Wholefoods
Categorised in: Gluten Free Cake recipes
This post was written by Yzanne