Low Gi Granola Bars Food

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.

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.

EASY HOMEMADE LOW FODMAP GRANOLA BARS (NO BAKE OPTION)

Steps:

• For no-bake granola bars, simply line a 9x9 inch baking pan with parchment paper.For baked granola bars, preheat oven to 350°F and line a 9x9 inch baking pan with parchment paper.
• In a small bowl, mix together the wet ingredients; peanut butter, vanilla, and maple syrup until well combined
• In a medium mixing bowl, combine dry ingredients and mix well. Add the wet ingredients to the same mixing bowl. Use a silicone spatula to incorporate all ingredients together. The mixture should be a bit crumbly but sticky enough to be formed and molded.
• Scoop the mixture into the prepared baking pan. Using your hands or a silicone spatula, press the mixture firmly and evenly until it fills the entire pan. It should be very compact, as this will prevent the bars from falling apart.
• For no-bake granola bars, cover the pan and put it in the fridge for at least 3 hours or overnight. Remove and slice into 8 bars. For baked granola bars, add them to your preheated oven and bake for 25 minutes. Remove from the oven and let cool completely before cutting them into 8 bars (they will fall apart easily if warm)

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.

LOW FAT GRANOLA BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Lightly oil a 9-inch square baking pan [for recipe making 12 bars] or coat it with nonstick cooking spray.
• In a small bowl, whisk egg white, honey, oil, vanilla and cinnamon until blended.
• In a mixing bowl, combine granola and raisins. Stir in the egg white/honey mixture until well coated. With a wet rubber spatula, press granola into the prepared pan.
• Bake for 15 to 20 minutes, or until lightly browned. Cool in the pan on a wire rack. Cut into bars. (Wrapped tightly, the bars will keep for up to 5 days.).