3 Ingredient Almond Flour Granola Bars (V, Grain-Free)
Learn how to make perfect 3 ingredient almond flour granola bars that are vegan, grain-free, oil-free, and a cinch to make. Vary the add-in ingredients endlessly to make them brand new every time. An easy keto-friendly option is included.
Servings: 6 bars
Ingredients
- 1/3 cup green pumpkin seeds (pepitas)
- 1 cup almond flour
- 2 tablespoons pure maple syrup
- 1/4 teaspoon fine sea salt optional, use more or less to taste
Instructions
- Preheat oven to 325F. Line a 9x5-inch (22.5x12.5 cm) loaf pan with parchment paper; spray or greased exposed sides.
- Heat a large skillet over medium high heat (I used cast iron) for 2 to 3 minutes until hot. Add the pepitas; shake the pan for 30 to 90 seconds until the pepitas begin to turn brown at the edges, puff up, and make a popping sound. Immediately transfer to a bowl to cool.
- In a medium bowl, combine the almond flour, maple syrup and (optional) salt, stirring until combined (it will be very stiff--keep stirring!). Mix in the cooled pepitas (I use my fingers) until combined.
- Press the dough evenly into he prepared pan, smoothing the top.
- Bake in the preheated oven for 17 to 20 minutes until golden brown at edges (the center area will still look somewhat soft; it will harden as it cools).
- Transfer to a cooling rack and cool 10 minutes. Use the parchment paper liner to remove from pan; cool completely on rack.
- Cut into 6 equal bars.
Notes
- Storage: Individually wrap the cooled bars and store in an airtight container at (cool) room temperature for 1 week, the refrigerator for 1 month, or the freezer for 6 months.
- Keto Option: Prepare as directed but replace the maple syrup with 2 tablespoons melted coconut oil and 2 tablespoons of keto-friendly granulated sweetener.
Nutrition
Serving: 1bar | Calories: 155kcal | Carbohydrates: 9.5g | Protein: 4g | Fat: 12g | Saturated Fat: 0.7g | Sodium: 97.3mg | Fiber: 2.2g | Sugar: 5.1g