Soft granola bars Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 65 g (1/3 cup) light olive oil
• 60 g (1/4 cup) honey
• 60 g (1/4 cup) unsweetened applesauce
• 2 large eggs (110 g)
• 5 ml (1 tsp) vanilla extract
• 50 g (5 tbsp) flaxseed*
• 90 g (1 cup) quinoa flakes
• 2,5 ml (1/2 tsp) baking powder
• 5 ml (1 tsp) ground cinnamon
• 55 g (1/3 cup) semi-sweet chocolate chips or 70% dark chocolate, roughly chopped
• 45 g (1/3 cup) unsweetened dried cranberries, chopped
• 50 g (1/3 cup) pumpkin seeds

PREPARATION

1. Preheat the oven to 150 °C (300 °F). Grease a  20 cm X 20 cm (8 in X 8 in) baking dish and line the bottom with parchment paper.
2. In a bowl, combine the oil, honey, applesauce, eggs, and vanilla extract. Beat vigorously with a whisk.
3. Finely grind the flaxseed in a coffee grinder. In a bowl, combine the ground flaxseed, quinoa flakes, baking powder, and cinnamon.
4. Add the dry ingredients to the wet ingredients and mix well with a wooden spoon. Let rest 10 minutes.
5. Next add the chocolate chips, cranberries, and pumpkin seeds. Stir again with a wooden spoon.
6. Pour the batter evenly into the baking dish, spreading with a moistened spatula.
7. Bake on the middle rack 35 à 40 minutes, until the bars are golden.
8. Remove from oven and let cool before slicing.