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Gluten-Free Granola Bars
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Gluten-Free Granola Bars
Kids and adults alike will go nuts for these naturally sweetened treats from VegNews columnist Allyson Kramer. Perfect for lunchboxes, these gluten-free bars are made from wholesome almonds, chia, kasha, and pumpkin seeds, with the fruity flavors of dates and raisins subbing in for sugar. Plus, they can be prepared ahead of time and stored for up to a week, making the morning rush that much simpler. Visit VegNews.com for more of Kramer's Gluten-Free Vegan School-Friendly Lunch Bites.
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Makes 10 bars
What You Need:
1 cup raw almonds
15 Medjool dates, pitted
2 tablespoons ground chia seeds, mixed with 1/2 cup warm water
1/4 cup maple syrup
1/4 teaspoon salt
1 cup kasha (toasted buckwheat groats)
1/2 cup raisins
1/2 cup pumpkin seeds
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What You Do:
1. Preheat oven to 300 degrees and line a baking sheet with parchment paper.

2. Into a food processor, place almonds and dates and pulse until crumbly. Transfer mixture to a medium-sized bowl and stir in chia seed mixture, maple syrup, salt, kasha, raisins, and pumpkin seeds and mix well to combine. Spread mixture onto prepared baking sheet and shape to form a 9 x 9-inch square, about 1-inch thick. Use a knife to carefully cut into desired rectangles.

3. Bake for 40 minutes and let cool completely before eating. Wrap in waxed paper and store in refrigerator for up to 1 week in an airtight container.

Photo by Allyson Kramer
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