Wheat-free granola bars

Dessert & Baking
Written By ANNA Test Kitchen

Recipe ANNA Magazine, Photography Jerry Grajewski

These wheat-free granola bars are full of great ingredients new to the ANNA kitchen! Agave syrup is a natural sweetener, 1.5 times sweeter than sugar, with a low glycemic index. Cacao nibs are a superfood. Mineral rich and packed with antioxidants, they are chocolate in its natural state. You can find these ingredients at your local health food or bulk store.

Ingredients

3 cups large flake oats

4 cups puffed brown rice cereal

1 cup dried cherries, coarsely chopped

1 cup cacao nibs

1 cup almond butter, at room temperature

1 cup agave syrup

3 eggs

Preheat oven to 350°F. Grease a 9x13-inch pan, and line bottom and two sides with parchment paper. Place half the oats in food processor and process until consistency of flour. In large bowl, mix together oats (whole and ground), rice cereal, cherries and cacao nibs. In small bowl, stir together almond butter, agave and eggs. Stir wet ingredients into dry, mixing well. Press firmly into prepared pan. Bake for 25 minutes until lightly browned. Allow to cool completely before lifting out using parchment and cutting into bars. Makes 12-15 granola bars.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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