When I first started on this diet the thing I found the hardest was when I was outside of my home and hungry. I always bring some nuts in my bag but sometimes that just doesn’t cut it and when you’re low on energy and need a quick boost I found these grain-free granola bars great.

I’ve adapted this recipe from the Happy Pear cookbook because they have a great grain-free granola bar recipe that is almost, but not quite, candida-friendly. I highly recommend that cookbook and all of the Happy Pear range of foods available in Ireland as well.


The great thing about this recipe is that you can pretty much substitute the ingredients depending on what nuts and seeds you have available in your pantry at the time of baking and it’s dairy-free, yeast-free, gluten-free, refined sugar-free and grain-free – happy days.

So let’s get to baking!


Healthy Granola Bars

35 mins
Serves 2


200g nuts – any of your choice e.g. almonds, walnuts, brazil, hazelnuts, pecan, etc.
90g seeds – any of your choice e.g. sunflower, pumpkin, chia, sesame, etc.
30g desiccated coconut
¼ teaspoon sea salt
4 tablespoons coconut oil
60ml of chosen natural sweetener – e.g stevia, agave syrup, date syrup, brown rice syrup, etc.
3 tablespoons 100% all natural almond butter
½ teaspoon vanilla extract (make sure it’s pure and alcohol free)


Puts the nuts and seeds into a food processor and turn on until finely chopped. Put the mixture into a bowl along with the desiccated coconut and salt and mix well.

Melt the coconut oil in a bowl over a pan of simmering water on a medium heat. Once melted take it off the heat and add your sweetener of choice, almond butter and vanilla extract. Combine well.

Pour the wet ingredients over the dry ingredients and stir well.

Press the mixture into a 15-20cm square tray lined with baking parchment.

Put it into the fridge to set for 4 hours before slicing into bars. Store in an airtight container in the fridge for up to 10 days, or freeze for up to 1 month.