How to Make Paleo Granola Bars (Crispy & Chewy)

I am absolutely IN LOVE with this recipe, not only because its the best textured paleo granola bar I’ve made (I love that its crispy and chewy at the same time), but because it uses grass fed gelatin, which I’ve come to love for all of its amazing health benefits.

Gelatin is essentially dehydrated bone broth, which you’ve hear me talk about in length in other posts. Its is a great source of amino acids, which support a healthy mood, strong bones, smooth skin and proper muscle synthesis. It is important to get gelatin from the best grass fed/ pastured animals to avoid hormones, pesticides and heavy metal contamination.

There are a number of good gelatin and collagen supplements on the market, but I love Perfect Bovine Gelatin because it offers all of these features:

  • 100% Beef Gelatin (Collagen Protein)
  • Sourced EXCLUSIVELY From Brazilian Pasture Raised (Grass Fed) Cows
  • 100% Natural and Pesticide and Hormone Free
  • Non-GMO
  • Lactose & Dairy Free
  • 98% Protein and 0 Carbs and 0 Fat Per Serving
  • Gels and Thickens Recipes
  • Perfect For Gummy Treats, Fruit Gelatin, Soups, Custards, Marshmallows and More!
  • Lab Tested With Proof of Purity
  • No Fillers of Flow Agents – Just Pure Collagen Protein

What Is The Difference Between Collagen and Gelatin?

Gelatin is just cooked collagen. Both our collagen and gelatin come from the same pasture-raised, grass-fed cows and both are awesome! Perfect Hydrolyzed Collagen will completely dissolve in any liquid and has no taste. The Perfect Bovine Gelatin gels and thickens – so it is an excellent choice for making healthy gummy treats, jello and custards.

raw-honey-thrive

How to Make Paleo Granola Bars (Crispy & Chewy)

How to Make Paleo Granola Bars (Crispy & Chewy)

Ingredients

  • 1/2 cup hot water
  • 2 tablespoons grass fed gelatin
  • 1/2 cup melted coconut oil
  • 2 tablespoons vanilla extract
  • 1/2 cup raw honey
  • 2 egg whites
  • 1/2 cup chia seeds
  • 2 cups raw cashews
  • 2 cups raw almonds (you can use any nuts you like)
  • 3 cups shredded coconut
  • 1 cup pine nuts
  • 2 tablespoons cinnamon
  • 1 teaspoon salt
  • 1 cup dried blueberries
  • 1/2 cup candied ginger, finely chopped
  • 2 cups dark chocolate chips (I love the stevia sweetened Lily’s brand)

Instructions

  1. Preheat oven to 350.
  2. In a large bowl, dissolve gelatin in hot water. Add the melted coconut oil, vanilla, honey, chia seeds and egg whites and whisk to combine. Add your remaining ingredients. You can use your choice of nuts, seeds and dried fruit, but I do recommend not altering the wet ingredients as they are what gel the bar together. If you can’t eat eggs, you may want to try adding an extra tablespoon gelatin and chia seeds and letting the chia sit 10 minutes in the mixture so it can release its gel. I haven’t done this, though, so can’t guarantee it will work.
  3. Press into your silicone baking cups about 2 inches thick. If you would prefer traditional bars, make sure to first line your pan with parchment paper. Halfway through cooking, you will want to flip your bar upside down onto another lined baking sheet so it cooks evenly without burning. This hasn’t always worked out so well for me, which is why I really like the silicone cups. These and these are the ones I have and use for all of my batch cooking.
  4. For the cups, you will bake about 25-30 minutes, or until golden. The bars will go longer. Make sure to check every 5 minutes or so as nuts (especially pine nuts) can go from golden to burnt really quickly.
  5. Once removed from oven, I like to immediately sprinkle my Lily’s chocolate chip on top and press in with a spoon and then chill for at least an hour before serving. You could get fancy and melt and dip the bars into the chocolate and then chill on parchment or wax paper, but the sprinkle-when-hot method is easiest.
  6. I personally store these in the freezer, but they can also be stored in fridge or at room temp. I do find that coconut oil can sometimes “bloom” and change the taste of baked goods, so freezing helps with that. You could use butter or ghee to prevent that as well.
https://paleokitchen.tv/blog/how-to-make-paleo-granola-bars-crispy-chewy/

If you like to learn to cook by watching videos like this one, checkout Paleo Cooking School. It includes a library of almost 100 videos plus delicious recipes and lessons geared to help you overcome the most common things that stand in the way of preparing paleo meals for yourself and family.  Click here to learn more!

 

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About the Author

Harnessing 10 years of experience as a private chef to the Southern California elite and a deep understanding of the healing properties of food, Camille is committed to transforming the lives of those she touches by helping them shifting healthcare from the medicine cabinet to the pantry and the doctors office to the garden.