fig & almond granola bars (grain free, scd diet)
these granola bars are the perfect healthy snack, using dried figs and almonds.
Servings: 18 granola bars
Ingredients
- 8 dried figs soaked in boiling hot water for at least 15 minutes to soften, or overnight in room temperature water
- 1/3 cup honey
- 1/2 cup crunchy almond butter smooth is also fine
- 1 cup raw almonds, chopped into small pieces
- 1/2 cup raw walnuts, chopped into small pieces
- 1 egg
- 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup raisins
Instructions
- Chop up the figs into small pieces.
- Place the 1/2 cup of honey and the dried figs into a saucepan and bring to a boil over medium high heat. Once it boils, add in the almond butter, and turn down to low, simmering for five mins while you mix the almond butter in well.
- Meanwhile, mix the dry ingredients in a bowl-- the chopped almonds, walnuts, and cinnamon.
- Remove the fig-honey mixture from heat and stir in the vanilla extract. Stir the fig-honey mixture in with the dry ingredients.
- Add the egg, mixing well until everything is well combined and covered as evenly as possible, before finally folding in the raisins.
- Place the mixture onto a parchment paper-lined baking tray (12 x 8 inches approx), spreading it out with a spatula. You’ll want to push it to the edges of the sheet, and it may take several times of spreading it out, along the length of the baking tray, with the spatula.
- Bake in a preheated oven at 340 for 25-30 minutes. Check after 20 mins to avoid it getting overly browned, depending on personal preference-- the longer you leave it in the oven, the harder the granola bar will ultimately become. I personally prefer them hard and crunchy, but keep them in the oven on the lower side of the time-range if you prefer them softer and chewier!
- After you've removed them from the oven, allow them to cool before you cut them up into your preferred granola bars shapes/sizes. From there, you can wrap them individually in parchment paper to store them in a glass tupperware or even in a tall glass mason jar, so you can easily take one out when you want. Store in the freezer if you won't be consuming them quickly, and pop one out in the morning to put in the fridge, or right before snacking-- they will defrost quickly.