Chewy Granola Bars Vegan Gluten Free Egg Free Dairy Free Recipes

HOMEMADE GRANOLA BARS (VEGAN + GLUTEN-FREE)

Steps:

• *Note: See step-by-step photos above!
• Preheat the oven to 338°F/170°C (fan 302°F/150°C). Line an 8x8-inch (20x20-cm) baking dish with parchment paper, leaving an overhang on the sides.
• Add the oats, almonds, and walnuts into the bowl of a food processor. Process until finely chopped, then transfer the mixture into a large bowl.
• Chop the dried goji berries and cranberries with a sharp knife. Then add to the oat nut mixture along with the chia seeds, and cinnamon. Set aside.
• Heat the coconut oil and maple syrup in a saucepan and simmer for 1-2 minutes. Stir in the nut butter (if using), salt, and vanilla extract to combine. Then pour it over the dry ingredients and mix everything well together. (If it's a bit too dry, you can add 1 or 2 tbsp of hot water).
• Transfer the mixture into the prepared baking dish. Place a piece of parchment paper on top and press firmly into an even layer, using the bottom of another square baking dish (see photo above) or measuring cup or bowl. The firmer you press, the better the bars will stick together!
• Bake for 20-25 minutes in the preheated oven (or refrigerate until set for a no-bake option). If the top gets too brown during baking, cover loosely with a piece of parchment paper.
• Allow to cool to room temperature. Then transfer to the refrigerator and chill for at least 2 hours. Then lift out of the baking pan using the parchment overhang and slice into bars using a sharp knife. (You can also cut the bars before chilling if that's easier for you. Just keep in mind that they get harder as they cool).
• Enjoy immediately or store in the refrigerator for up to a week or freeze for up to 3 months.

VANILLA SPONGE CAKE- GLUTEN, DAIRY, NUT AND EGG FREE

Steps:

• Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
• Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
• Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
• Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
• Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
• When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
• Decorate as desired.