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Healthy No Bake Granola Bars

9th April 2020 By Louise Leave a Comment

Healthy Granola Bars

These granola bars are incredibly easy to make, you literally just need to toast the nuts and seeds, this is optional and then merely blend and refrigerate.  The hardest thing is not to cut into them before they’ve had a chance to set in the fridge.

Perfect for snacks, morning or afternoon.  And of course they can be vegan, gluten and refined sugar free.  I find that it’s often the simplest of ingredients, given the proper care and attention that become the tastiest.

 

Print Recipe

Healthy No Bake Granola Bars

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Fika/Snack
Servings: 12 bars

Equipment

  • 20cm square dish or baking tin

Ingredients

  • 180 g dates
  • 150 g rolled or jumbo oats use GF oats if your coeliac
  • 130 g whole almonds or cashews, hazelnuts, peanuts
  • 30 g desiccated coconut
  • 30 g chia seeds
  • 80 g nut butter
  • 90 g honey use maple syrup if you're vegan
  • 75 g dried fruit I used blueberries, soaked for 10-15 mins in boiling water

Instructions

  • Pre-heat the oven to 180C Fan. Place the almonds and oats on a baking tray and bake for 10-15 mins. Do the same on a separate tray with the coconut and chia seeds, they take a mere 2-3 minutes so don’t take your eye off them. Cool, roughly chop the almonds. If your dates seem a little dry, soak them in boiling water for 20 minutes, drain. Blitz until you have a fairly smooth paste. Place into a bowl.
  • Warm the honey or maple syrup and the nut butter in a saucepan, if you’re adding any spices add them to the pan. Heat until just simmering, pour into the bowl with date paste and stir. Add the oats, nuts, seeds and coconut. Give it a good stir.
  • Line a square 20cm tin or dish with parchment paper and pour the mixture in, flattening and smoothing it. Cover and place into the fridge for 6-8 hours, or overnight. Cut into bars. store in the fridge or freezer.

Healthy Granola Bars

Tips:

  • Add either the zest of 1 orange zest or 1 tsp of cinnamon or ginger in step 2.
  • Vary the fruit, use chopped dried apricots, dried apple, cranberries or pear.
  • Omit the fruit and chocolate chips.

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Filed Under: Fika, Gluten-Free, Healthy, Vegan Tagged With: fika, Gluten free, healthy, vegan

Previous Post: « Clementine and Almond Cake
Next Post: Scandinavian Quick Pickled Red Onions »

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
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1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
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I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

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¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
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* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

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