Monday, February 17, 2014

No Bake Granola Cakes


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Vegan, Gluten free, Dairy free
All the granola taste and texture in a convenient cake! These no bake cakes are perfect for after the gym with a plate of carrot sticks, or can double as a unique dessert for a dinner party. 

Ingredients:
  • 1/2 cup smooth almond butter
  • 2 3 tbsp brown rice syrup, maple syrup, or honey – if honey is used, the recipe is no longer vegan*
  • 2 tsp pure vanilla extract
  • 3 tbsp coconut oil
  • 1/4 cup dried cranberries
  • 1/4 cup raisins
  • 1/4 cup almonds, chopped
  • 1/4 cup walnuts, chopped
  • 1/4 cup sunflower seeds
  • 1/4 cup unsweetened shredded coconut + extra for sprinkling
  • 1/3 cup quinoa flakes
  • 3 tbsp ground flax seed
  • 1/2 tsp ground cinnamon
  • pinch nutmeg
*Note: this recipe can be made sweetener free by removing the brown rice syrup completely and replacing it with extra almond butter. I made a batch with no sweetener and it tasted fantastic!


Directions:
  1. Combine almond butter, rice syrup, vanilla, and coconut oil in a small sauce pan. Heat on medium low and simmer for 5 minutes, or until drippy/liquidy stirring every minute or so. Be sure it doesn’t burn!
  2. Meanwhile, combine remaining ingredients in a large bowl.
  3. Pour heated almond butter mixture into nuts and seeds bowl, and stir until all pieces are coated.
  4. Spoon mixture into large muffin liners or muffin tin [the mixture will be very clumpy and you will doubt that it will all hold together, but don't worry... it will!], pressing down firmly on each one and flattening with hands.
  5. Sprinkle with coconut and place in the freezer for 30 minutes to firm up.
Nutrition stats [1 granola cake]: calories 189; fat 15g [all good fats!]; saturated fat 5g; carbohydrates 13g; dietary fiber 2g; sugars 5g; protein 4g
Makes 12 cakes.

Variation:

Are you more in the mood for a cookie? No problem! Add:
  • 1/4 cup unsweetened apple sauce
To the mixture above.
  1. Form into cookies, sprinkle with coconut and bake at 350F for 15-18 minutes.
  2. Allow to cool for 10 minutes before eating.
Makes: 12 cookies.

Source: healthfulpursuit.com

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