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
23 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
Directions:
- 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!
- Meanwhile, combine remaining ingredients in a large bowl.
- Pour heated almond butter mixture into nuts and seeds bowl, and stir until all pieces are coated.
- 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.
- Sprinkle with coconut and place in the freezer for 30 minutes to firm up.
Makes 12 cakes.
Variation:
Are you more in the mood for a cookie? No problem! Add:- 1/4 cup unsweetened apple sauce
- Form into cookies, sprinkle with coconut and bake at 350F for 15-18 minutes.
- Allow to cool for 10 minutes before eating.
Source: healthfulpursuit.com
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