BEX’S GLOW BARS

Granola bars are a perfect post workout snack, but so many of the ones on the market are full of sugar and not much else. These nut and seed bars are raw, refined sugar and gluten free, packed full of antioxidants thanks to all of the seeds, and are just sweet enough. I hope you enjoy Bex`s Granola bars just as much as we do!

Makes about 10 bars
Prep time: 20 minutes
Freeze time: 10 minutes

DIRECTIONS

1. Line a 8 x 11 inch ceramic dish with two pieces of parchment paper (one going each way).

2. Place the walnuts, 1 cup of the oats, and the coconut flakes in the bowl of a food processor. Process for 30 seconds, or until finely ground.

3. In a large bowl, combine the oat and walnut flour, remaining oats, hemp seeds, sunflower seeds, pumpkin seeds, chia seeds, cinnamon, and salt and mix.

3. In a small saucepan, stir together the honey and almond butter until well combined. Cook over medium to heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.

4. Pour the almond butter mixture over the dry mixture, using a spatula to scrape every last bit out of the pan. Stir well with a large metal spoon until everything is coated in the wet mixture. (The resulting mixture will be very thick and difficult to stir). If using the chocolate chips, allow the mixture to cool slightly before folding in. This will prevent them from melting.

5. Transfer the mixture to your prepared pan, spreading it out into an even layer. Lightly wet your hands and press down on the mixture to even it out. Use the palms of your hands to compact the mixture firmly and evenly. This helps the bars hold together better. Press down on the edges with your fingers to even out.

6. Place the pan in the freezer, uncovered, and chill for 20 minutes, or until firm.

7. Lift out of the dish, using the parchment paper as handles, and place on a cutting board. Slice the square into 5 rows and then slice them in half to make 10 bars.

8. Wrap the bars individually in parchment paper and store them in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.