Original recipe from Chef Matthew Accarrino
- 1/3 cup sliced almonds
- 1/4 cup sunflower seeds
- 1 cup crispy brown rice cereal
- 1 1/2 Tablespoon ground flaxseed
- 1 1/4 Tablespoon chia seed
- 1 1/2 Tablespoon hot water
- 1 Tablespoon dried pineapple, chopped into tiny pieces
- 1 Tablespoon dried cranberries, chopped into tiny pieces
- 2 1/2 teaspoon maple syrup
- 1 1/4 Tablespoon almond butter
- 1/2 teaspoon coconut oil
- 1/4 teaspoon turmeric powder
- 1/4 tsp chili powder
- 1/4 tsp curry powder
- 1/2 tsp sea salt
- 1 pinch cayenne pepper
- Preheat oven to 300°.
- Grease or line a small rectangular baking sheet with parchment paper. I used a small rectangular baking dish (7 1/2″ X 5 1/2″). You could also you an 1/8th baking sheet (9″ X 6″).
- Combine ground flaxseed and chia in a small container and pour hot water over mixture and set aside.
- Melt almond butter and coconut oil on the stove, and stir in maple syrup. Add flax/chia mixture.
- In a large bowl, combine all remaining ingredients. Stir in the wet mixture and pack into your prepared pan. Use your hands or the back of a spatula to really press the mixture down.
- Bake for 25-35 minutes or until bars are browning a bit. Cut the bars while still warm and then leave out to cool for about 30 minutes. You can even put them in the fridge or freezer to cool if you’d like.
- Some of the bars will hold together better than others. At this point you can eat them as is or break the bars apart into chunks and eat as granola. If you want the granola to be even more crunchy, break apart and place back into the oven for another 5-7 minutes. Remove, let cool and enjoy!
- Serving Size: 1/8th of recipe
- Calories: 105
- Sugar: 2
- Fat: 7
- Carbohydrates: 9
- Fiber: 3
- Protein: 3