Recipe: Grain Free Baked Granola Bar (GAPS, Paleo, Egg Free)

Recipe: Grain Free Baked Granola Bar (GAPS, Paleo, Egg Free) post image

Grain free baking requires a lot of eggs. I love eggs, but sometimes I just want to  have something baked that does not have eggs in it. This recipe is a great snack for grabbing on-the-go as it is full of good proteins and fats.

Even without the eggs, this granola bar holds together surprisingly well. The gelatin is a good egg replacer and is also full of healthy amino acids that nourish our joints. I like to get as much gelatin in my diet as I can via bone broths, soups and treats made with gelatin.

The bar has a nice crunchy texture that is so satisfying and it also gets flavor from the salt, so use a good sea salt.

I like to balance the nuts with coconut flakes which provide good amounts of coconut oil. The use of raisins reduces the need for sweetener other than just a little honey which is optional. When spread over the 12 bars, this does not amount to much at all but you can omit the honey if you like.

I encourage you to taste the batter before baking to make sure it is sweet enough or not.

Grain Free Baked Granola Bar

Ingredients

Equipment

Instructions

  1. In the food processor chop the pecans, coconut flakes and raisins, each separately and set aside in one bowl
  2. You want small pieces, but larger than a meal consistency so chop for only a few seconds at a time on pulse
  3. In the food processor place the almond flour, honey, salt , cinnamon, coconut oil and combine
  4. Mix the 3 tablespoons of gelatin with 6 – 8 tablespoons of water, and quickly add to the processor and mix well (if you delay, the gelatin will firm up too much)
  5. Add the bowl of chopped raisin, pecans and coconut flakes and add the cocoa nibs and mix just to combine (or you could do this in the bowl so it doesn’t get chopped any smaller)
  6. Place in a 9 x 13 baking pan that has been lightly oiled and smooth out
  7. Take the spatula and press the mixture so that it is as dense as can be
  8. Firm up the sides and flatten again
  9. Bake at 250º F for 20 – 25 minutes or until it is slightly browned on top
  10. Remove and let cool completely
  11. Slice with a chef’s knife into 12 bars
  12. Wrap in wax paper and freeze or refrigerate for a quick snack on the go

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 12 bars

For a fantastic selection of grain free bread recipes, check out my new kindle book! For a mere 2.99 you can have over 40 recipes all in one place!

Check it out Grain Free Paleo Breads here!

Shared at: Heath and Soul Hop, Real Food Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, Gluten Free Friday


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Tropical Traditions Gold Label Virgin Coconut Oil

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Leave a Comment

  • Renee Kohley December 2, 2014, 8:27 pm

    I really like this idea! Perfect for the lunchbox! My kindergartener would love this!

    Reply
  • Jessica December 2, 2014, 8:28 pm

    Pinning this! I can’t have eggs right now so this is perfect!

    Reply
  • Emily @ Recipes to Nourish December 2, 2014, 8:28 pm

    These look great. I love the addition of the cacao nibs and coconut flakes. Yum.

    Reply
  • linda spiker December 3, 2014, 12:50 am

    I love it when people some up with delicious GAPS recipes! Thank you!

    Reply
  • Loriel December 3, 2014, 10:35 am

    Wow, check out all those amazing ingredients in there!!! These look seriously yummy.

    Reply
  • Jennifer December 4, 2014, 1:46 pm

    I made these last night and they taste great. Are they supposed to crisp up at all or remain soft? I had to bake mine quite a lot longer than the recipe said and they are still pretty gooey on the bottom. I may have added a tad too much coconut oil. I just eyeballed it. 🙂 Thank you for this recipe.

    Reply
    • Jill December 4, 2014, 10:05 pm

      Hi Jennifer,
      They are on the softer side. I like to keep them in the refrigerator or freezer so they are firm. Glad you like them!

      Reply
  • Sarah Mclain December 4, 2014, 11:41 pm

    Yum! These look great 🙂 I love that you added gelatin too… I have tried a couple times to make granola bars and they have either been too squishy or crumbly… this looks like a great texture, I’ll definitely have to try the recipe, thanks! 🙂

    Reply
  • Tessa@TessaDomesticDiva December 8, 2014, 11:34 pm

    I MUST try these Jill! Pinned, and I am also featuring your recipe this week on Allergy Free Wednesday.

    Reply
  • vegetarianmamma (Cindy) December 10, 2014, 1:16 am

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

    Reply
  • Jolene @ Yummy Inspirations December 10, 2014, 1:55 am

    My kids would absolutely love these (and so would I!) – can’t wait to make them! Thanks. 🙂

    Reply
  • Stephanie December 17, 2014, 4:12 pm

    I am not a cook – but have had to figure it out as they were something my two year old son (allergic to rice, dairy, soy, eggs, garlic, wheat, almonds, peanuts, and corn) could try. (I replaced the almond flour with oat flour and the pecans with cashews – as he just passed cashews). He loved them and so did the whole family! Thank you for the recipe! This has been a really difficult experience – we are just beginning the process. . . I really wish I didn’t grow up on tv dinners and had a clue in the kitchen! But this type of recipe is really helpful!

    Reply