Post Workout – No Bake Granola Cakes

Ingredients

  • 1/2 cup smooth almond butter
  • 2 3 tbsp brown rice syrup, maple syrup, or honey – if honey is used, the recipe is no longer vegan*
  • 2 tsp pure vanilla extract
  • 3 tbsp coconut oil
  • 1/4 cup dried cranberries
  • 1/4 cup raisins
  • 1/4 cup almonds, chopped
  • 1/4 cup walnuts, chopped
  • 1/4 cup sunflower seeds
  • 1/4 cup unsweetened shredded coconut + extra for sprinkling
  • 1/3 cup quinoa flakes
  • 3 tbsp ground flax seed
  • 1/2 tsp ground cinnamon
  • pinch nutmeg

*Note: to make this recipe sweetener free, remove the brown rice syrup completely and replace it with extra almond butter. If you don’t have a big sweet tooth.

Directions

  1. Combine almond butter, rice syrup, vanilla, and coconut oil in a small sauce pan. Heat on medium low and simmer for 5 minutes, or until drippy/liquidy stirring every minute or so. Be sure it doesn’t burn!
  2. Meanwhile, combine remaining ingredients in a large bowl.
  3. Pour heated almond butter mixture into nuts and seeds bowl, and stir until all pieces are coated.
  4. Spoon mixture into large muffin liners or muffin tin [the mixture will be very clumpy and you will doubt that it will all hold together, but don’t worry… it will!], pressing down firmly on each one and flattening with hands.
  5. Sprinkle with coconut and place in the freezer for 30 minutes to firm up.

Nutrition stats [1 granola cake]: calories 189; fat 15g [all good fats!]; saturated fat 5g; carbohydrates 13g; dietary fiber 2g; sugars 5g; protein 4g

Makes 12 cakes.

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