I used a rotary cheese grater to grind a single serving of the nuts and seeds. This worked very well and there was little to no waste. The only downside was the grind was a little finer than I had wanted to make a crunchy bar. If you are making more than one serving at a time, grind the nuts and seeds (separately) in a food processor. This will give them a slightly larger, crunchier texture. The granola bars still cooked up great, you want to cook them lower and slower so they have time to dry out and get crunchy. These would make a great meal to freeze or travel with, provided there are no nut allergies!
10g macadamia nuts, ground
10g pecans, ground
6g dried pumpkin seeds (pepitas), ground
6g raw sunflower seeds, ground
8g coconut oil, melted (or any other plain oil)
pinch of salt
approximately 1 teaspoon hot water
Pre-heat the oven to 300 degrees.
Mix together all of the dry ingredients, including the salt. Stir to combine and evenly distribute the ingredients.
Add the coconut oil and stir to combine. Add just enough water to make the mixture form a ball.
Press the dough into a silicone mold, I used a mini loaf pan, and bake for about 20 minutes or until the edges are slightly browned and the bars look dry.
Remove the bars from the liners while still warm and slice into smaller pieces. Cutting them while still warm will prevent them from crumbling.