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CRUNCHY GRANOLA BARK
Recipes created by Teri Gentes, Permission required to reprint
 
This crunchy creation is a cross between cookie and granola making it perfect to build your breakfast around as well as reach for when you need a fast grab-and-go snack. It just may be my favorite way of eating granola now.  While I do love my Cinnamon Coconut Granola, this bark has a crunchy cookie texture I find so satisfying in these fast paced days of big workloads and pressing demands.
There is a sense of release biting into the crispy shards and it sure beats grinding teeth or biting nails as a result of built up angst. 
(Oh Covid what have you done to people?)

  • Breakfast, Snack or Sweet Treat
  • Prep time: 5 mins to assemble, 30-40 to bake
  • Vegan, gluten, no added sugar and nut free options - see Teri's Tips below
  • Yield one large baking pan

INGREDIENTS:
 
3 tbsp organic coconut oil
1/3 cup seed or nut butter
⅓—½ cup maple or date sugar as you wish
2 flax seed eggs (2 tbsp ground flax seed and 6 tbsp water)
1 tsp pure vanilla extract
2 cups organic rolled old fashioned oats
(Choose gluten-free oats if desired or use equal parts of buckwheat and quinoa flakes)
¼ cup collagen or protein powder (or sub with buckwheat or coconut flour)
1 cup mixed: sunflower seeds, pumpkin seeds and almond flakes or slivers
½ cup organic coconut flakes or ribbons
2 tsp cinnamon
¼ tsp sea salt
 
DIRECTIONS
 
  1. Pre-heat oven to 325F
  2. Combine the coconut oil and seed or nut butter in a small stainless steel bowl or pot warming together first before adding the syrup, flax eggs and vanilla.
  3. Mix all the dry ingredients in large bowl, toss well then stir in the wet mixture mixing to combine well.
  4. Drop the dough-like mix onto a parchment lined baking sheet  and press down like a crust to stick together.
  5. Bake in the preheated oven 30 minutes-40 minutes or so until the granola is lightly bronzed and crispy. Rotate the baking sheet after 20 minutes if your oven has hot spots - no stirring needed!
  6. Once done, remove from the oven and cool on a baking rack. When ready to enjoy break into large and small pieces as desired.
  7. To store, be sure to use an airtight container. Refrigeration isn’t needed and you can freeze this 30 days or so.
 
TERI’S TIPS: 
  • If you want to add ¼ cup dried fruits chop into small pieces close in size to the nuts and seeds if they are large.
  • If you don’t tolerate nuts substitute with seeds including those mentioned above as well as chia, quinoa, flax, hemp and sesame seeds.
  • Looking for 'no-added-sugar' recipes? I have you covered. Instead of the maple syrup substitute with date jam. 
​To Make Date Jam:
Cover 1 packed cup pitted Medjool  or Iranian dates with hot water. Soak 30 minutes then puree into a creamy paste. If its too thick add a little extra water.

Food is meant to nourish, replenish, comfort and energize us and that’s exactly what you are getting with this recipe.
Make your own batch now and you will know just what I mean. You are sure to be impressed.



Teri Gentes - Whole Self Lifestyle Wellness
International Speaker|Self-care Coach|Author|Chef|Trainer|Ambassador
Certified Wellness and Nutritional Consultant, Personal Trainer,
Yoga and Group Fitness Instructor

Recipes property of Teri Gentes - Permission required to reprint

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