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SUGAR-FREE GRANOLA BARS

January 18, 2018

Quick and easy to make, these Granola Bars are gluten-free, oil-free and sugar free. Packed with protein, they are great for breakfast on the go, a lunch box filler for the kids or just as a treat with your afternoon cuppa.

SUGAR-FREE GRANOLA BARS

  • Nutritional Breakdown: per bar (whole recipe)

    (g)

  • Calories: 242.40 (2420)
  • Carbs: 5.80 (58)
  • Fat: 18.90 (189)
  • Protein: 11.40 (114)
  • Sodium: 107.30 (1073)
  • Sugar: 1.10 (11)
  • Preparation time: 15 minutes
    Cooking time: 20 minutes
    Makes 10

INGREDIENTS

  • 1½ cups natural almonds, roughly chopped
  • ½ cup pepitas
  • 1 cup coconut, flaked
  • 1-2 tbsps Nuvia Sweetener
  • 1 tsp vanilla extract
  • ½ tsp sea salt
  • 2 tbsps cashew or almond butter
  • 2 egg whites

METHOD

  • 1. Preheat oven to 150°C.
  • 2. 2. Heat a large frypan or skillet over the stove and add chopped almonds and pepitas. Cook over medium heat, stirring or tossing constantly until just golden and fragrant. Place into a large bowl.
  • 3. Add flaked coconut to the same frypan and heat until golden, then add to bowl along with the almonds and pepitas.
  • 4. Add Nuvia Sweetener, vanilla extract, cinnamon and salt to the almond mixture and mix to combine.
  • 5. 5. In a separate bowl, mix the egg whites and cashew/almond butter until well combined, then add to dry almond mixture and mix thoroughly.
  • 6. Shape mixture into 10 equal sized bars and place on lined baking tray.
  • 7. Place in preheated oven and bake for 10 minutes.
  • 8. Cover with aluminium foil and bake for a further 10 minutes.
  • 9. Remove from oven and allow to cool.
 

TIPS AND TWEAKS

These granola bars are best stored in the fridge in an airtight container and will keep for up to two weeks. Alternatively, wrap each bar in cling film, and place in a zip lock bag in the freezer for up to three months.

To make this recipe vegan:
Replace the 2 egg whites with 2 tablespoons of ground flax seeds with 6 tablespoons hot water and set aside until mixture thickens.

VARIATIONS

The nuts used in the above recipe can be substituted for others. Experiment with different nuts – try walnuts, cashews, pistachios, peanuts or sunflower seeds. Add some cacao nibs for a little chocolate hit. Chopped dried fruit can also be added, but this will increase the sugar content.

Instead of making granola bars, try rolling the mixture into balls (approximately, 1½ tablespoons) for a quick and healthy snack.

Author : Patty Walmaggia

Patty is an avid home cook for her family of 6 children and Argentinian husband. She has been known to make the best chimichurri ever (even better than the Argentinians we are told!). Patty has a wide array of influences in her cooking from Asian and Mediterranean inspired dishes to simple seafood plates! When not cooking you’ll find Patty studying for her Bachelor of Business Marketing, in the garden or at the beach. Patty has been a recipe writer for us from the start and is the sister of our MD Pete. The marketing department diligently taste test all of Pattys’ creations at Nuvia HQ before publishing them on the website 😉 Thanks Patty!

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