gluten free granola bars by arwa lootah

November 10, 2013

We are excited to share with you a Gluten Free Granola recipe by Arwa Lootah, a talented baker based in Dubai and the creator of www.lamereculinaire.com

“Those Gluten Free Granola Bars I mentioned are so delicious and wholesome. They’re easy to make and not too sweet.
I chose to make them using 3 different kinds of ground nuts just to create different layers of flavour. You can use just one kind and increase the quantity. I like to experiment with different recipes for restricted diets because I have many friends who are gluten free, vegan or even follow the hardest diets due to health issues.” – Arwa.

Gluten Free Granola Bars

INGREDIENTS:

1/3 Cup Raw Cashews, Ground
1/3 Cup Raw Pecans, Ground
1/3 Cup Raw Almonds, Ground
1 TSP Salt
1/2 TSP Cinnamon
A Pinch of Nutmeg
1/2 Cup Raw Sugar (or coconut sugar for a healthier sweetener option)
1 TBS Golden Flaxseeds
1 TBS Brown Flaxseeds
1/4 Cup Papitas, Roasted
1/4 Cup Sunflower Seeds, Roasted
1/2 Cup Dried Cranberries
2 Cups GF Old Fashioned Rolled Oats
2 Cups GF Puffed Rice Cereal
5 TBS Honey
5 TBS Coconut Oil, Melted

METHOD 

Preheat the oven to 160C. Line a rectangular baking tray with baking paper and place another same sized tray on the side along with another baking paper.

In large bowl, mix the ground nuts, salt and sugar (or sweetener), cinnamon and nutmeg until combined.
Add the flaxseeds, the papitas and the sunflower seeds and mix.
Add the oats, puffed rice, honey and coconut oil. Combine well.

Pour granola mix in the lined tray and level. Place the other baking paper on top of the granola and place the second tray on top of that.
Apply pressure on to ensure that the granola mixture is compressed. Remove the top tray and the top baking paper.

Bake for 20-25 minutes until golden brown. Allow to cool for 5 minutes in the tray and then cut into bars.
Remove from tray and allow to cool completely. Store in an air tight container. Do not put in the fridge to cool or store. The granola bars will become soggy and fall apart.

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Recipe sourced from: http://lamereculinaire.com/2013/10/#sthash.YRBBrhVP.dpuf