This is another Granola bar recipe that is on repeat in my rotation of delicious, nutritious and totally necessary mid morning snacks prepared for work days.
This mixture makes a very sticky combination before it is baked, so when pressing into the slice tin I recommend using a silicon spatula or alternatively using some additional baking paper under your palms to push evenly into the pan for baking.
Blueberry Cashew & Almond Bars
3/4 cup roughly chopped cashews
3/4 cup roughly chopped almonds
1/2 cup dried blueberries
1/4 cup almond meal
2 Tablespoons Chia seeds
1/8 tsp salt
1 teaspoon vanilla essence
1/3 cup brown rice syrup
- Preheat oven to 150 C and line a slice tray with baking paper
- In a large bowl add chopped cashews, almonds, dried blueberries, almond meal, chia seeds, vanilla beans, and brown rice syrup. Using a large wooden spoon, stir together ingredients until fully combined. Mixture will be sticky and thick.
- Transfer mixture into slice tray and press into even layer, making sure to get into all four corners.
- Bake bars for 18-20 minutes, then allow bars to cool in pan at room temperature.
- Transfer pan to fridge for 1 hour and allow bars to set entirely.
- Remove bars from pan using parchment paper edges, and cut into bars and store in container in fridge up to 2 weeks.
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