Carrot, Ginger, and Orange Granola Bars
Your favorite fresh pressed juice or savory sweet soup, in a granola bar! Think carrot cake with an orange kick. Fresh, chewy, hearty, and sweet - a perfect snack throughout the day. 177 calories per bar.
Ingredients
- 3 tablespoons fresh squeezed orange juice
- 1 tablespoon ground flax seed
- 1½ cups rolled oats
- ½ cup shredded coconut
- ½ cup hemp seeds
- ½ cup finely grated carrot I use the smallest hole on a box grater
- ¼ cup almond flour or almond pulp leftover from making almond milk
- ¼ cup chopped walnuts
- ¼ cup chopped dates
- 3 tablespoons cacao nibs
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon orange zest
- ¼ teaspoon salt
- ¼ cup agave nectar
- 1 tablespoon almond butter
Instructions
- Preheat the oven to 350 F. Whisk the ground flax seeds and orange juice in a small bowl and set aside (tip: grate the orange zest before juicing it.)
- In a large bowl, combine all remaining ingredients except agave and almond butter. Stir to combine.
- Whisk the agave nectar and almond butter into the orange/flax mixture. Pour into the dry ingredients and mix well. It may seem too dry at first. I switch to my hands and squish everything together. This also helps release some of the moisture from the carrots.
- Line an 8x11 (or similar size) casserole dish with parchment paper. Press the granola mixture into the dish. Press down hard to compact everything and spread evenly towards the edges. Use a spatula or dough scraper to cut 12 bars.
- Lift the parchment paper from the dish and place on a cookie sheet. Pressing and cutting in the dish helps the bars form and keep their shape, and baking on a sheet helps them cook evenly. Bake for 20 minutes. Move parchment and cooked bars to a cooling rack and cool completely before separating. Store in the fridge for up to one week.