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May 16, 2010

Granola Bars

2 c. gluten free oats
1/2 c. unsweetened coconut
1 c. sunflower seeds
1 c. nuts (I used cashews)
1/4 c. ground flax seed
1/2 tsp. salt
3/4 c. nut butter
3/4 c. agave nectar

Combine the oats, coconut, sunflower seeds, nuts, flax seeds, and salt in a food processor and process until well mixed and in small pieces.  I had to do this in batches since I don’t have a large food processor.

Put it into a large bowl.  In a small bowl, combine the nut butter and agave nectar. Pour this over the ingredients in the large bowl and stir to evenly coat.  Place everything in a greased/sprayed jelly roll pan and pat it down with a spatula or greased fingers.

Bake at 350 degrees for 20 minutes.   Cool before cutting.  They will keep at room temperature for a few days, or you can store them  in the refrigerator for at least a week.  They freeze well for long term storage.

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