Grain-free Granola Cakes

April 29, 2014 by Leanne Vogel November 2, 2018

High protein, grain-free granola cups filled with healthy fats – a healthy, low carb, low sugar, portable snack.

Ingredients

• 1 cup chopped mixed nuts (raw pecans, raw macadamia nuts, raw cashews, etc.)
• ½ cup hemp seeds
• ½ cup shredded coconut
• 2 tablespoons pumpkin seed protein powder
• 2 tablespoons chia seeds
• 1/3 cup coconut nectar
• 1/3 cup almond butter
• 1 teaspoons ground cinnamon
• ½ teaspoon pure vanilla extract
• 1/8 teaspoon sea salt, optional

Instructions

1. Place a BPA-free 12-cup silicon muffin tray on a baking sheet and set aside. You could try to make this recipe in regular muffin tins with paper liners, too.
2. Chop nuts into small pieces, about the size of a sunflower seed kernel. Add to a bowl with hemp seeds, coconut, protein powder and chia seeds. Set aside.
3. Add coconut nectar to a large frying pan. Heat on medium-low heat, constantly stirring, until bubbles form. Add almond butter. Bring back to a bubble.
4. Add remaining ingredients, cinnamon, vanilla and salt. Stir to mix.
5. Pour coconut nectar mix into nuts bowl and quickly stir to coat. You will want to move fast here as the coconut nectar mixture hardens quickly.
6. Divide the mixture into the muffin cups. Press down firmly.
7. Transfer tray to fridge to cool for 1 hour. Remove from muffin tray and store in an air-tight container in the fridge for 1 month or freezer for 3 months.

Nutrition Information Per Serving