First posted: Mar 20, 2017

Cashew and Cinnamon Granola Bars



Cooks in:        Serves:Makes about 20 bars

  • ½ cup dates, soaked in hot water for about 3 minutes
  • ½ cup cranberries (preferably without added sugar), soaked along with the dates
  • 1 cup roughly chopped nuts (I use almonds and cashews)
  • ¼ cup mixed seeds
  • 1 cup whole rolled oats (certified gluten free if necessary)
  • ½ cup almond flour (otherwise oat or buckwheat flour)
  • ¼ cup coconut oil
  • ¼ cup nut butter or peanut butter
  • 2 Tbsp honey
  • 2 Tbsp coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • Pinch of salt
  • 1 egg white

What to do

1. Preheat the oven to 180°C. Grease and line a 20 cm x 20 cm shallow baking tray.

2. Drain the dates and cranberries and add to a large mixing bowl along with the nuts, seeds, oats and almond flour.

3. Heat the remaining ingredients together in a small saucepan until the coconut oil has melted, mix well and then add to the mixing bowl. Add in the egg white and mix again until everything is well combined and then transfer to your baking dish, leveling it out using the back of a spoon.

4. Bake for 25-30 minutes or until golden and fragrant. Remove, allow to cool for a few minutes, cut into squares and then transfer to a cooling rack. Once cool, store in an airtight container for up to two weeks. Extras can be frozen for up to two months.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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