By Les Ter
Baked Chickpea Granola Bar
7 steps
Prep:11hCook:30min
I needed something filling and low sugar that I could grab as a quick snack. I can wrap these and throw one in my purse to fight the "(h)angry" between meals. They have a nice nutty flavour and are thin and crispy, with a little chew to them. It reminds of the original Kashi bars. I specifically designed these to be low sugar and not very sweet, add more honey if you like.
Updated at: Thu, 17 Aug 2023 02:33:01 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories197.9 kcal (10%)
Total Fat8.6 g (12%)
Carbs25 g (10%)
Sugars7.4 g (8%)
Protein7.1 g (14%)
Sodium168 mg (8%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Soak dry chickpeas overnight in fridge at least 10 hours or until can be slightly crushed between fingers, not mushy.
chickpeas1 cupStep 2
Preheat oven to 300F. Drain soaked chick peas completely and pulse in food processor for 15 seconds until resembles a coarse meal.
Step 3
In large bowl, combine all the dry ingredients. Mix to combine.
Bowl
Spatula
Measuring cup
sesame seeds1 Tbsp
flax seed1 Tbsp
pepitas1 Tbsp
almonds4 Tbsp
hemp protein powder1 Tbsp
goji berries2 Tbsp
currants2 Tbsp
unsweetened shredded coconut4 Tbsp
poppy seed1 tsp
kosher salt1 tsp
cardamom ground¼ tsp
rolled oats1 cupStep 4
Add honey, tahini and processed chick peas to dry ingredients. Mix by hand, use slightly old gloves to prevent sticking.
creamed honey4 Tbsp
tahini4 TbspStep 5
Press mixture firmly into parchment lined baking sheet. Use bottom of measuring cup to tamp down firmly and evenly.
Parchment paper
Tray
KnifeStep 6
Bake at 300F for 20 minutes, turn baking sheet and continue to bake for another 10 minutes or until lightly browning at edges and on bottom.
Step 7
Remove from oven and stamp or cut, still in baking sheet, into 12 equal sized bars. Place back in oven. Turn off heat and let sit in oven until cool.
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