Little Fusspot Granola Bars 

 If you need these bad boys to be nut free, you simply only need to skip the hazelnuts and first step of the method. But you really must try them with at some point, because the toasted hazelnuts really set these apart from the rest.  

Ingredients

• 60g Hazelnuts 
• 130g Gluten Free Flour 
• 165g rolled oats 
• 80g coconut sugar 
• ½ tsp baking powder 
• ½ tsp baking soda 
• 1 tsp cinnamon 
• ½ tsp salt 
• 1 tsp vanilla essence 
• 170g honey 
• 30g sunflower seeds 
• 30g pumpkin seeds 
• 2 tbls coconut oil (melted if solid) 
• 50g cranberries 
• 50g sultanas 

Method

Preheat oven 180 degrees.  

Thermomix Method: 

Place hazelnuts into the bowl and chop 8 sec SP9 MC on 

Toast the nuts 4 minutes Varoma SP1 

Add the flour, oats, coconut sugar, baking powder and soda, cinnamon and salt.  

Combine 5sec REVERSE SP2 

Add to the bowl the remaining ingredients and combine 1min rev SP2 

Line a 20 x 20cm loaf tray with parchment paper. Cut some extra paper to cover your hand while you press into the corners of the tray.  

Bake for 15-20 minutes or until golden on top. Slice into bars when cool. 

Traditional Method:

Grind hazelnuts in a food processor or similar. 

Place in a frypan on a medium heat and shake about to evenly toast for approximately 2 minutes. Pour into a large bowl. 

Add the flour, oats, coconut sugar, baking powder and soda, cinnamon and salt. Stir to combine 

In the saucepan combine the honey, vanilla and coconut oil and stir on a low heat until all mixed well, add to the dry ingredients and mix well with a wooden spoon. Add the seeds, cranberries and sultanas and mix again. 

Turn out into a lined a 20 x 20cm loaf tray. Cut some extra paper to cover your hand while you press into the corners of the tray.  

Bake for 15-20 minutes or until golden on top. Slice into bars when cool.