Published11 december, 2017
This weekend, we finally had a little more time to spend in the kitchen. Not that it takes very long to make these small, nut-free snacks – 15 minutes in the blender and half an hour in the fridge while waiting for them to solidify. The next and last step is to enjoy eating them.
These quick little blended goodies work well as a snack, or something to bring on a day trip, or just for that Friday chill-session on the couch. And don’t forget that granola-squares contain gra-no-la, which means that they are perfect for chopping into small pieces and sprinkling over yogurt.
The granola is sweetened with a few dates, given a sticky texture using creamy tahini (granola-knowledge: the dates help with texture too!), and flavored with lovely december cinnamon. And also – not a nut in sight, so they’re good for most people.
Nut-free granola-squares with cinnamon
1/2 cup pumpkin kernels
1/2 cup sunflower seeds
1/2 cup oatmeal
1/2 cup coconut flakes
1 tablespoon ground cinnamon
1 teaspoon vanilla powder
2 pinches sea salt
4 pitted dates
2 tablespoons tahini
1 tablespoon cold pressed coconut oil
Seed the dates and mix them with all the dry ingredients into a dough. Add tahini and coconut oil (and possibly 1 tablespoon of water if the dough feels too dry).
Squeeze the dough between two baking papers into a big square, about 1/2 inch thick. Put in the fridge for at least 30 minutes. Take it out of the fridge and cut into smaller squares, about 16 pieces. Sprinkle some cocoa on top. Serve well chilled.
Add 2 tablespoons of cacao nibs after blending for a mouth-watering chocolate touch!
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