Best 4 Low Gi Granola Bars Recipes

LOW CARB KETO GRANOLA BARS RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line an 8x8 inch (20x20 cm) baking dish with parchment paper.
• Place almonds into a food processor. Pulse intermittently just a few times, then add pecans. Pulse intermittently a few more times, until nuts are chopped into 1/4 inch pieces. Do not overmix.
• Transfer the nuts into a large bowl. Stir in pumpkin seeds, coconut, hemp seeds, Besti, and salt.
• In a small bowl, whisk together the almond butter, egg, and vanilla. Stir the mixture into the large bowl with the nuts.
• Use a spatula to fold in most of the chocolate chips and press them into the mixture. (Reserve about 2 tablespoons for the tops of the bars later.)
• Press the mixture firmly into the lined baking dish. Press remaining chocolate chips into the top. Place a piece of parchment paper flush on the top and press again firmly to compact very tightly.
• Bake for 15-18 minutes, until the edges turn darker golden brown.
• Cool completely in the pan. Once cooled, lift the parchment paper out of the pan and slice into bars.

HEALTHY 5-INGREDIENT GRANOLA BARS

Steps:

• Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (Mine rolled into a ball.)
• Optional step: Toast your oats (and almonds if raw) in a 350-degree F (176 C) oven for 10-15 minutes or until slightly golden brown. Otherwise, leave them raw - I prefer the toasted flavor.
• Place oats, almonds and dates in a large mixing bowl - set aside.
• Warm maple syrup (or agave or honey) and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
• Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars // adjust size of pan if altering batch size).
• Press down firmly until uniformly flattened - I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
• Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
• Remove bars from pan and chop into 10 even bars (or 9 squares // as original recipe is written). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

LOW GI GRANOLA BARS

Steps:

• Perheat oven to 330 deg.
• Mix all dry ingredients in a mixing bowl.
• Add chocolate chips, egg whites, vanilla, honey, water and mix with a wooden spoon until combined.
• Pour mix into a greased 9X13 baking dish and bake for 20 minutes.
• The almond flour tendo to brown quicker, hense the lower temperature You may need to add more time upon checking.
• Cool and cut into 2 oz. bars (you should be able to get 12 bars).
• makes 12, 2oz. bars.

LOW-SUGAR GRANOLA

Steps:

• Heat oven to 160C/140C fan/gas 4. Mix all the ingredients in a bowl with a pinch of salt, then spread out on a baking tray.
• Roast for 30-35 mins until golden, pulling the tray out of the oven twice while cooking to give everything a good stir - this will help the granola toast evenly. Leave to cool. Will keep in an airtight container for one month.