Just in time for Fall - back to school, back to work, back to routines - this recipe for granola bars which doesn't come wrapped in plastic wrappers!
From Fances H.
Reegs Chewy Coconut Date Bars
(Dairy free, Gluten free, Nut free, Refined sugar free, Vegan!)
Makes approx 16 bars
2 T chia seeds (plus 6 T water)
2 large, ripe bananas
1 C coconut oil, melted
1/3 C unsweetened apple sauce (can use sweetened)
1/4 C maple syrup
1 t pure vanilla extract
1 C dates, pitted
2 C rolled or quick oats (use Gluten Free if necessary)
1 C unsweetened coconut flakes (can use sweetened)
3/4 C sunflower seeds
1/4 C hemp seeds
1/4 C cacao nibs (can use chocolate chips)
1-1/2 t cinnamon
1t fine sea salt
Note: by using the alternative ingredients, you will be making the bars sweeter.
Preheat the oven to 350F.
In small bowl, mix together chia seeds and water. Set aside for a few mins to form a gel.
Using food processor or blender, combine bananas, chia seed mixture, melted coconut oil, maple syrup and dates. Transfer into large mixing bowl.
Add all remaining ingredients. Stir until well combined.
Line a large baking dish (approx 9x12) with parchment paper. Pour mixture into pan and spread evenly with spatula.
Bake approx 30 mins until golden brown on top. Remove from oven and let cool completely.
Take granola bars out of pan by lifting parchment paper. Cut into bars of your desired, size. Store in an airtight container in fridge for 2 weeks, or freezer for 3 months.
(Taking one for the lunch box? Wrap it in a beeswax cloth wrapper!)
Learn how to make your own BEESWAX Wraps in this post from Earth Day