Granola Bars (makes 8-10)

This recipe was provided to us by Marlien Wright from her 2nd cookbook “The Mandala Kitchen”.



¼ cup honey / HCW Agave Syrup

¼ cup nut butter

1 cup roasted almonds / cashews (coarsely chopped)

½ cup HCW Gluten-Free Rolled Oats

¼ cup HCW Sunflower Seeds

2 tbsp HCW Psyllium Husks

¾ cup HCW Quinoa Flour

1 pinch salt



  1. Add all ingredients to large mixing bowl and stir together well.
  2. Once thoroughly mixed, transfer to deep baking tin lined with baking paper.
  3. Press down firmly until uniformly flattened.
  4. Cover with baking paper and place in fridge / freezer for 15-20 minutes to get firm.
  5. Transfer baking tin to pre-heated oven (150°C) for 15 minutes.
  6. Remove from oven and allow to cool completely before slicing into 10 even bars or 9 squares.
  7. Store in an airtight container for up to 1 week.