Updated: Feb 28
1 cup sliced almonds
1 cup sunflower seeds
1 cup chopped pecans
1 cup chopped walnuts
1 cup flaxseed meal
1/2 cup chia seeds
5 eggs, whisked
1 tablespoon MCT oil
2 tablespoon vanilla extract
2/3 cup granulated sugar substitute (we used Pyure)
2 tablespoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon coriander
Preheat oven to 325 degrees Fahrenheit
Mix all items thoroughly in a large bowl. Line a 10″x7″ baking pan with parchment paper. Spoon the granola mixture onto the parchment lined pan. Top with another sheet of parchemtn paper and press down with an additional sheet pan using lots of pressure to flatten. Remove top layer of parchment and discard. Bake granola bars for 25 minutes.
Remove from oven and let cool down. They will be slightly undercooked. While still on the parchment paper cut into desired shape (rectangle/square).
Remove from parchment paper and place on a greased wire rack upside down and bake for an additional 15 minutes. This will cook the bottom.
If you like them crispier you can turn off the oven and leave the door propped open until the desired texture is achieved.
Store in an airtight container up to 2 weeks!