Healthy Gluten Free Cocoa Granola Bars
This is a more chocolatey variation on my original Gluten Free Granola Bars from about three years ago. Despite the fact that those original bars were so amazing that I couldn’t stop eating them, I never made them again. But they stuck in my mind. And I’d been wanting to try a more chocolatey version for my husband.
I’ve adjusted the recipe slightly, because I went to two stores and couldn’t find a new bag of gluten free flour, so I had to add almond flour to compensate. Plus, I didn’t have any puffed amaranth seeds.
So, why are these healthy? I know that everyone has a different opinion of what’s healthy and what’s not. Personally, I’m doing the Whole 30 this month, which is basically paleo, so I’m not eating any grains at all. I still consider these to be “healthy” because they’re refined-sugar-free, dairy-free, and gluten-free. Plus, they’re loaded with nuts and seeds. I’m still not sure how I feel about the whole “superfood” concept, but some people consider nuts and seeds to be superfoods: they’re high in protein and vitamins, and they have good fat.
- 1 cup Doves Farm Gluten Free flour
- 1 cup Almond flour
- 1/2 cup Cocoa nibs
- 1/2 cup Cocoa powder, unsweetened
- 1/2 cup Sunflower seeds
- 1/2 cup Mixed nuts, crushed
- 1/2 cup Shredded coconut
- 1 cup Mixed seeds (I make my own blend of sunflower, sesame, pumpkin, poppy, and both brown and golden flax seeds)
- 1/2 t. Sea salt
- 1 t. Xanthan gum
- 1 cup Honey
- 2 t. Vanilla
- 1 Egg, beaten
- 1/2 cup Olive oil
Preheat oven to 325°F/165° C.
Lightly grease or use a Silpat to line a cookie sheet.
In a large mixing bowl combine all dry ingredients. Combine wet ingredients separately, then add to dry and mix well.
Lightly press mixture into the prepared sheet, spreading it out evenly, about 1 cm. thick.
Bake for 29 minutes, or until done. Let cool for 10 minutes before cutting into bars. Let bars cool completely in pan before removing or serving.
Enjoy! These bars are amazingly delicious, and very healthy!