Tonic Granola Bars

Since making the effort to eat more whole foods and reduce the amount of packaged products I buy, I feel it has not only benefited my health and digestion, but also my wallet.

One thing I used to not be able to live without was bars. Again, I strongly believe in everything in moderation, but when I noticed how much I was spending on my daily packaged bars compared to the rest of my meals, I decided why not try an at home bar recipe with everything I love?

Also, as a person who has issues digesting tree nuts, I love the freedom you have when making your own bars to include what your body needs & add the extra boosts you are looking for!

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This gluten free, nut free, & dairy free recipe is inspired by Tina Sam’s recipe for Tonic Granola Bars with a few modifications.

Ingredients

  • 4 tbsp dairy free butter (can substitute with coconut oil)

  • 3 cups oats

  • 1/2 cup pumpkin seeds

  • 1/2 cup dried cranberries

  • 4 tbsp chia seeds

  • 1 tbsp holy basil powder

  • 1 tbsp astragalus root powder

  • 1 tbsp ashwaganda root powder

  • 1/4 teaspoon salt

  • 1/2 cup honey

  • 1/2 cup sunflower seed butter

  • 1 tbsp vanilla extract

Instructions

  1. Put parchment paper on a baking sheet

  2. In a bowl, stir together oats, sunflower seeds, cranberries, herb powders, & sea salt

  3. In a saucepan, heat butter (or coconut oil), honey, & nut butter to a low boil for a few minutes until combined. Then, remove from heat & mix in vanilla extract.

  4. Add dry ingredients to the saucepan and mix completely. Heat on low for a few minutes to cook the oats.

  5. Spread the mixture evenly on the baking sheet and refrigerate for approximately one hour

  6. Cut, serve, & store in an airtight container for up to 10 days

Reina Davies