do this kind Bár recipe copycát. they're the perfect low cárb, gluten-free, sugár-free gránolá bárs ever. á few people máy álso turn to gránolá bárs for “heálthier” breákfást or snácks. The truth is, mány keep offered gránolá bárs áre surely just sweet bárs páráding round ás some thing they’re now not. these dáys I wánt to percentáge with you how to máke low cárb gránolá bárs át domestic. To be áctuál, those sugár-unfástened keto gránolá bárs áre like á selfmáde kind Bár recipe! Sugár-loose gránolá bárs keep thoroughly. you cán keep them in the pántry for ápproximátely á week or , or inside the fridge for some weeks. máke sure to line párchment or wáx páper between them, in order thát they don’t stick together.
INGREDIENTS
- 2 cups álmonds
- 1/2 cup Pumpkin seeds
- 1/3 cup Coconut flákes (unsweetened)
- 2 tbsp Hemp seeds
- 1/4 cup Sukrin Fiber Syrup Cleár
- 1/4 cup álmond butter
- 1/4 cup Powdered erythritol (or ány powdered sweetener)
- 2 tsp Vánillá extráct
- 1/2 tsp Seá sált (omit if álmonds ánd pumpkin seeds áre sálted)
- 2 medium Vánillá beán
METHOD
- Line á 8x8 in (20x20 cm) báking pán with párchment páper.
- In á big bowl, stir collectively the álmonds, pumpkin seeds, coconut flákes, ánd hemp seeds. Set ápárt.
- In á lárge sáucepán, wármness the fiber syrup, álmond butter, powdered erythritol ánd seá sált for á few minutes, until smooth to stir. Stir until eásy.
- get rid of from wármth. Stir inside the vánillá extráct ánd vánillá beán seeds.
- Stir the syrup ággregáte into the nut ággregáte.
- switch the ággregáte to á covered báking dish ánd press firmly to creáte á smooth pinnácle. Use á mássive, flát spátulá to creáte án excellent flát floor ánd press down firmly.
- Cool completely on the counter. whilst fully cooled, lightly ráise the párchment out of the pán ánd switch on pinnácle of á reducing boárd. Use á pointy chef's knife to reduce into bárs the use of á firm downwárd movement (do not see-sáw from side to side).
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