RECIPE: ROSEMARY & CACAO GRANOLA BARS (VEGAN, GLUTEN & SUGAR FREE)

I often have moments when I suddenly think “But WHY must ‘X’ food be that way”.

Which is what happened here.

Granola & oat based snacks are often associated with sweetness, they contain 50% dried fruit & possibly additional syrups or honey too. Now they can be absolutely fine if had in moderation, but portion sizing with these things is never usually accurate I find.

So I thought why not put a spin on the whole thing & ditch the sweetness, instead looking to headily delicious cacao, a hint of fresh herby flavour & many layers of lovely fibrous nuts & seeds. Oh & some oats too.

Makes 10-12 large pieces

  • 1 cup jumbo oats
  • 2 packets Brave Foods dark chocolate roasted chickpeas OR 1/2 cup cooked chickpeas (toast in a warm oven at 200C for 10 minutes before using)
  • ½  cup each pumpkin seeds & whole flaxseed
  • ⅓  cup each raw coconut chips, sesame & chia seeds
  • 1 ½  tablespoons melted coconut oil
  • 1 heaped tablespoon raw cacao powder
  • 2 tablespoons finely chopped fresh rosemary
  • 1 teaspoon black pepper + pinch of salt
  • 1 ½ cups warm water
  1. Preheat your oven to 180C & line a brownie tin with parchment paper. If you’re toasting your own chickpeas then do these first before dropping the oven temperature down.
  2. Add all the dry ingredients except the chickpeas to a large bowl, mix well then add the melted coconut oil & water. Combine thoroughly & leave to sit for 5 minutes.
  3. Mix again & add the chickpeas, if there is any liquid left at the bottom of the bowl keep mixing until it is absorbed.
  4. Decant into your tin & smooth to an even 4cm thick layer.
  5. Bake in the centre of the oven for 40 minutes then turn out onto a flat tray & bake for a final 5-10 minutes bottom side up to crisp up. Leave to cool on a rack then cut into pieces.
  6. Use within 4 days or freeze for up to 3 months.

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