Light Eating, Vegetarian

No Bake Granola Cakes

Vegan, Gluten free, Dairy free


    1/2 cup smooth almond butter


    2 3 tbsp brown rice syrup, maple syrup, or honey – if honey is used, the recipe is no longer vegan*


    2 tsp pure vanilla extract


    3 tbsp coconut oil


    1/4 cup dried cranberries


    1/4 cup raisins


    1/4 cup almonds, chopped


    1/4 cup walnuts, chopped


    1/4 cup sunflower seeds


    1/4 cup unsweetened shredded coconut + extra for sprinkling


    1/3 cup quinoa flakes


    3 tbsp ground flax seed


    1/2 tsp ground cinnamon


    pinch nutmeg

*Note: this recipe can be made sweetener free by removing the brown rice syrup completely and replacing it with extra almond butter. I made a batch with no sweetener and it tasted fantastic!


Combine almond butter, rice syrup, vanilla, and coconut oil in a small sauce pan. Heat on medium low and simmer for 5 minutes, or until drippy/liquidy stirring every minute or so. Be sure it doesn’t burn!
Meanwhile, combine remaining ingredients in a large bowl.
Pour heated almond butter mixture into nuts and seeds bowl, and stir until all pieces are coated.
Spoon mixture into large muffin liners or muffin tin [the mixture will be very clumpy and you will doubt that it will all hold together, but don’t worry… it will!], pressing down firmly on each one and flattening with hands.
Sprinkle with coconut and place in the freezer for 30 minutes to firm up.
Nutrition stats [1 granola cake]: calories 189; fat 15g [all good fats!]; saturated fat 5g; carbohydrates 13g; dietary fiber 2g; sugars 5g; protein 4g

Makes 12 cakes.


Are you more in the mood for a cookie? No problem! Add:

1/4 cup unsweetened apple sauce
To the mixture above.

Form into cookies, sprinkle with coconut and bake at 350F for 15-18 minutes.
Allow to cool for 10 minutes before eating.
Makes 12 cookies.


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