This recipe came about because I'm taking a month to heal my gut and experimenting with no processed sugar and no wheat. I wanted a wholesome treat that was just a bit sweet, perfect for mid-morning, mid-afternoon- or the midnight snack attack while breastfeeding!
I've also used ALL lactogenic ingredients- those which stimulate a nursing mothers milk supply, however if you aren't lactating, don't worry, my husband eats these and I can assure you he is not spouting milk!!
It's a flexible recipe, you can use the same ingredients as me, or substitute your own favourite nuts, seeds and dried fruit.
1/2 cup oats
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup ground flaxseed (also called linseed)
2 tbsp chia seeds
3 tbsp black tahini (or white, or any nut butter you like, peanut butter is a good choice if you dont have tahini on hand)
2 tbsp coconut oil (you could also use other oils, but I just love the flavour of coconut in these)
2 tbsp shredded coconut
4 dried figs (sulfate free)
4 dried apricots (sulfate free)
Water- as needed at the end to achieve the right consistency
Soak the oats and seeds in water, just enough to cover, for 4hours, or over night if you have time. Drain and put into a food processor, blend until it is well mixed but still chunky.
Add the remaining ingredients: tahini (or nut butter), oil, coconut and dried fruit. Blend until it's mixed in. Try not to over blend, it's nice to have some chunks still left in your granola bars.
Add a little water as needed if mixture is too dry, or you can add some more (dry) oats, or seeds if it's too sticky.
Roll into balls and an pop in the fridge for about 2hours. Keeps for 5 days.
OR, if you have a dehydrator, you can press the mixture flat to about 1 cm/ 0.5 inch thick on a silicone tray and dehydrate at 46C / 115F (to keep ingredients 'raw') for 18hours. You'll have a crisp outside and still soft in middle. Store in airtight container for up to 5 days.