Easy Zero Waste vegan Snack: Granola Bars

I've always wanted to make my own granola bars because they are a healthy alternative to store bought sugar containing snacks, and at the same time reduce my waste. So I came up with a sugar-free, sweet and totally indulging granola bar recipe.



We all need to snack on something throughout the day, why not choose the healthiest that we can get. Sugar addiction is something that exists, and artificially added sugar gives you a real energy boost for a short time but then you feel tired and exhausted. It's different with natural sugars like sugars in bananas. This recipe contains bananas to make the granola bars sweet.


granola, granola bars, homemade, vegan, sugarfree, glutenfree, recipe

To dive right into it, I'll give you the recipe straight away. It's much nicer to have the recipe at the top of the page and then scroll down if you want to hear more about what I've been up to or what I have to say about granola bars. :)



Sugar and gluten-free granola bars

These healthy granola bars are perfect to snack throughout the day, pack in your bag when you're going to uni, work, or travelling.





Course: Snack, breakfast, dessert

Servings: 20-30 granola bars depending on the size

Cuisine: Vegan

Does it keep? 3-4 days

Prep Time: 25-30 minutes









Ingredients

50g pecans / walnuts (I took 25g of each)

50g peanut butter

50g dried fruit

2 mashed bananas (the riper, the better)

25g coconut flakes

1/4 tsp (or 1/2 tsp if you really like cinnamon) cinnamon

pinch of salt (1/4 tsp)

50g dark chocolate without sugar

200g oats

50-100g seeds


Method

1. Preheat oven to 170 celsius degrees if fan assisted, or 180 if not.

2. Mix everything together.

3. Spread out evenly on a baking tray, with a reusable baking sheet. Bake for around 20 minutes, until golden. 4. Let it cool for 5-10 minutes, and then take it out and cut in even pieces to get bars. Enjoy!





While you're baking your granola bars, I bet you have some time to read my full blog post ;)

Lately, I have been coming up with lots of new recipes, I have taken many photographs, and I just have too much material at the moment and don't know what to post first. This sounds great because having material that you can post is the dream. I remember that at the beginning, I felt the pressure to take photographs in order to have something to post on my Instagram. This was due to the fact that I simply wasn't used to take photos of my food.

Now I don't leave my house without a camera (most of the time)...



Anyway, I really hope you like this recipe and I can see some of your creations on Instagram. I thought this recipe comes quite right for Futuristic February, which is a challenge that I take part in. I mentioned this in previous posts already, but for those of you who are new, it is a challenge on Instagram and quite straight-forward. You keep all your non-perishable waste during the month of February. That way you become aware of how much waste you produce and you might find it easier to take steps to better your relationship with waste. At the same time, you create awareness on social media about waste in general. This will hopefully mean that people look more into ways of reducing their own waste. The hashtag that you can use is #futuristicfebruary



On a complete other note, I feel like I've never really talked about my photography. I've been changing my style lately and experimenting a lot more. I feel like I'm getting more confident with my camera and with food and art styling. Love the dreamy and soft white with the contrast coming from the sun. It's like you're sitting on a cloud waiting for the pastel pink sky. Sunsets are one of those things that just make me instantly happy. They show the magic on earth that we sometimes tend to forget about.


Much love, Viki xx







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