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Blueberry granola bars

Cook 30 min·approx. 16-18 bars·VEGAN·200 kcal
Stacked vegan blueberry granola bars with a fruity raspberry glaze

Ingredients

  • 100 gr (3.5 oz.) cashews
  • 50 gr (1.8 oz.) almonds
  • 30 gr (1 oz.) coconut sugar
  • 1 tsp vanilla extract
  • 30 gr (1 oz.) maple syrup
  • 100 gr (3.5 oz.) almond butter
  • 100 gr (3.5 oz.) thick rolled oats
  • 100 gr (3.5 oz.) fine rolled oats
  • 50 gr (1.8 oz.) desiccated coconut
  • 25 gr (1 oz.) sesame
  • 25 gr (1 oz.) puffed amaranth or quinoa
  • 50 gr (1.8 oz.) dried cherries or cranberries
  • 2 pinches salt
  • 100 ml (1/2 cup) oat milk (or other milk of your choice)
  • 3 Tbsp blueberry powder
  • 3 Tbsp frozen blueberries (defrosted)

Frosting:

  • 3 Tbsp icing sugar
  • lemon juice
  • raspberry powder

Instructions

  1. 1.Preheat the oven to 150 degree C (300 F)
  2. 2.Roughly chop the nuts
  3. 3.Add all ingredients (except the blueberry part) in a big bowl and stirring until well combined and you have a sticky mass
  4. 4.Add half of the mixture into a rectangle or square baking pan and press it down with the back of a spoon
  5. 5.Add the blueberries and powder to the other half and mix well
  6. 6.Put on top of the mixture in the pan and press down as well
  7. 7.Bake for half an hour and let cool in the pan
  8. 8.For the icing mix the sugar with the juice and some powder and decorate the bars
  9. 9.Cut in bars and enjoy

Notes

Tip from my kitchen: let the bars cool completely in the pan before you cut them – that's when they hold together best. Stored in an airtight container in the fridge they stay fresh for at least a week, and they freeze beautifully too. Swap the nuts, seeds and dried fruit for whatever you have on hand; the raspberry glaze is optional and works just as well with birch or coconut sugar.

Nutrition per serving: 200 kcal

© Verena Frei · frei-style.com

https://www.frei-style.com/en/blueberry-granola-bars

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