It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
The blog I got assigned this month is Chelsy’s Mangia. She has a beautiful blog full of amazing recipes. Chelsy lives in Texas and has an Italian background… so I was really happy to cook from her blog. She has a fair amount of healthy recipes, but also some pretty indulgent ones! She says that balance is key and I absolutely agree with her! I chose to make her Seeded Cranberry Crunch Bars because I love pepita seeds and because… I had never made granola before! So, I couldn’t pass on this great opportunity. It’s a very simple recipe and it tastes delicious! It is a little sweet for my taste (I don’t have a sweet tooth), so the next time I make it, I will try and reduce the maple syrup a tiny bit. I love to crumble it in my milk for a healthy, grain-free and nut-free breakfast. An absolute winning recipe, to make over and over again. And did I mention it is also vegan and gluten-free??
Thank you so much for sharing such a fantastic recipe Chelsy! Please, make sure you drop by Chelsy’s Mangia and check out her beautiful site!
Seeded Cranberry Crunch Granola Bars
Seeded Cranberry Crunch Granola Bars - the perfect gluten-free, paleo, nut-free, vegan snack or breakfast!
- 1¼ cup pepita seeds
- 1 cup sunflower seeds
- ¾ cup dried cranberries
- 1¼ cup unsweetened coconut flakes
- ½ cup maple syrup
- 1 tsp pure vanilla extract
- ½ tsp sea salt
In a large mixing bowl, combine all of the ingredients.
Line a 23x33 cm – 9×13 inch baking dish with baking paper.
Transfer the mixture into the prepared baking dish and spread it evenly.
Let it cool down, then remove it from the dish and slice it into 12 even bars.
Refrigerate until cold.