Low Carb Chewy Granola Bars

• Produce

  • 1/2 tsp Ginger, ground
  • 1/3 cup Goji berries

• Condiments

  • 1/3 cup Sukrin fiber syrup clear

• Baking & Spices

  • 1 tsp Cinnamon
  • 1/4 cup Golden flax meal
  • 1/4 cup Lily's sf chocolate chips

• Nuts & Seeds

  • 2 cups Almonds
  • 1/2 cup Pecans
  • 1/3 cup Pumpkin seeds, raw
  • 1/3 cup Sunflower seeds
  • 1/2 cup Walnuts

• Dairy

  • 2 tbsp Butter

• Other

  • 3 tablespoons powdered sweetener like Sukrin Icing or Swerve Confectioners

Found on lowcarbmaven.com

Description

Directions

• Preheat the oven to 350 and place the rack to the middle position. Line a 13 x 9 inch baking dish or pan with parchment paper (or foil) by spraying the dish, lining the parchment up the sides and being careful to fit into the corners, and then spraying the parchment.
• Place the sliced almonds into a food processor (or chop by hand) and process until they resemble oats. Place the chopped almonds into a medium bowl. Chop the pecans and walnuts into smaller pieces - I use a chefs knife. Add them to the almonds. Add the gogi berries, pumpkins seeds, sunflower seeds, golden flax meal, chocolate chips, cinnamon, ginger and powdered sweetener into the bowl. Mix thoroughly. Pour the butter over and mix again. Add the fiber syrup and mix one more time.
• Pour the chewy granola bar mixture into the prepared baking dish and distribute as evenly as possible. Lay a piece of waxed paper on top of the mixture and using a flat bottomed glass, firmly press the granola mixture into the dish.
• Bake for 15-20 minutes or until it just begin to brown around the edges. Let rest in the dish for 10 minutes. Remove to a cooling rack by using the parchment to lift it out. Let it cool completely until cutting into 16 bars with a large, sharp chefs knife. Apply pressure in a downward motion and resist sawing back and forth. Store in an airtight container.

Nutrition