Not quite a flapjack, maybe seeming a little more healthy and a fail-safe filling snack. Not so if you avoid dairy, peanuts and sesame… shop bought Granola bars are normally best avoided. Here’s my version, it does contain ground almonds and sunflower seeds as we’re ok with them, but no other nasty surprises…. and they’re rather moreish too! The only problem is that these are a little fragile, not indestructible like a commercial variety, but maybe that’s just a sign of their lack of nasties! This is loosely based on an Ottolenghi recipe.
Granola Bars (dairy-free, egg-free, sesame-free, peanut-free, soya-free, gluten-free, vegetarian and vegan)
makes 12 ish bars
- 2 cups oats
- 1/2 cup desiccated coconut
- 1/2 cup sunflower seeds (omit, or use other seeds if want/need to)
- 3 tbsps ground flax seeds
- 2/3rds cup soft brown sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp cinnamon
- 1/3 cup ground almonds (use flour if sensitive to almonds)
- 1 cup raisins
- 1/2 cup sunflower oil
- 1/4 cup syrup/honey
- 1/4 cup oat milk, such as Oatly
– Preheat the oven to 180 degrees Centigrade/Gas mark 4
– Line a rectangular brownie tin with parchment
– Combine all the ingredients in a bowl and let sit for a few minutes.
– Turn the ingredients into the pan and level off, pressing down quite firmly
– Bake for approx. 20 minutes until lightly golden on top.
– It will be soft and puffed up when you remove it from the oven. Press down with a spatula and leave to completely cool in the tin.
– Once cooled, cut into even sized bars.