Almond and cranberry granola bars

Name: Almond and cranberry granola bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 140 g blanched skinless almonds; 150 g gluten-free rolled oats (half whizzed in a blender to make a flour); 200 g dried cranberries; 2 tsp ground coriander; ¾ tsp fine sea salt; 150 ml maple syrup ((check it’s vegan if it needs to be)); 150 ml golden syrup

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Almond and cranberry granola bars

These delicious homemade granola bars are packed with creamy almonds and tangy dried cranberries. Perfect for snacks, picnics and lunchboxes.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 bars

Course: Snack

Cuisine: Vegan

Ingredients Method

Ingredients

140 g blanched skinless almonds
150 g gluten-free rolled oats half whizzed in a blender to make a flour
200 g dried cranberries
2 tsp ground coriander
¾ tsp fine sea salt
150 ml maple syrup (check it’s vegan if it needs to be)
150 ml golden syrup

Method

Heat the oven to 180°C fan/ gas 6. Line a 20cm x 20cm baking tin with baking paper. Spread the almonds on a baking sheet and roast for 7-8 minutes until golden, set aside to cool, then roughly chop. Put the almonds in a bowl with the oats, oat flour, cranberries, coriander and salt. Turn down the oven to 160°C fan/gas 4.
Pour the syrups into a deep pan (they’ll bubble up a lot) and simmer until the temperature reaches 122°C on a sugar thermometer (about 4 minutes once they’re simmering rapidly).
Quickly pour the syrup over the oat mixture, then stir with a spatula until fully combined. Tip into the prepared tin, pressing down gently with damp hands to form an even layer.
Bake for 15-20 minutes until golden. Leave in the tin to cool, then cut into bars/triangles.