Low Carb Keto GORP Bar

Low Carb Keto GORP Bar

When I began my low carb diet, I had no idea where this path would take me.  

It's lead me to do things I never thought I'd do.  I've made raisins out of squash.  I've made pizza out of cauliflower.  And worse.  Oh yes.  I write about the low carb successes, but I don't often mention the failures.  The rhubarb raisins.  The black Jello.  No, I tend to keep those to myself.

But today, I ended up in a truly strange place.  

Low Carb GORP Bar Recipe

My search for the perfect GORP recipe brought me to this ad for a FREE FANNY PACK in a back issue of Backpacker Magazine from 1985.  "Strap it on and carry water, maps, compasses, fruit, gorp... whatever you need for the day!"  Right here- this is what people forget about the 1980's.  Fanny packs were passed around like tic tacs!  It was a wild time to be alive. 

But back to GORP.

I've come up with a pretty bitch'n recipe for low carb GORP.  The trick is the dried fruit.  Actual dried fruit is out because of the high carb count.  

 Low Carb Keto Grain Free GORP Bar Recipe Ingredients

But my recipe for Squash Raisins gets around that problem rather handily.  The rest of the granola bar is nuts and seeds held together with almond butter and sugar-free syrup.

The only thing missing from these GORP bars is a fanny pack to put them in.  

Happy trails!

 Low Carb Keto Grain Free GORP Bar Recipe

Low Carb GORP Bar

Ingredients

  • 1 cup unsweetened coconut flakes
  • 1 cup sliced almonds
  • 1/2 cup pecans
  • 1/2 cup sunflower seeds
  • 1 cup squash raisins http://www.resolutioneats.com/blog/squash-raisins
  • 1/2 cup Yacon Syrup
  • 1/4 cup almond butter

Instructions

1.  Make the Squash Raisins first. (http://www.resolutioneats.com/blog/squash-raisins)

2.  Preheat the oven to 325 degrees F.

3.  Line an 8 or 9-inch square pan with two strips of criss-crossed parchment paper, cut to size. (You'll use the parchment to pull the granola bars out of the pan later.)

4.  Add the coconut, almonds and pecans to a blender and pulse a few times.

5.  Add the nuts to the sunflower seeds and raisins in a medium bowl.

6.  Warm the Yacon Syrup and almond butter in the microwave for 30 seconds and then mix until well blended.

7.  Add the wet ingredients to the dry and mix.

8.  Transfer the mixture to the prepared pan. Use your spoon to arrange the mixture fairly evenly in the pan, then use the bottom of a flat, round surface (like a drinking glass), to pack the mixture down as firmly as possible.

9.  Bake for 25 minutes. For chewier bars, bake a few minutes less.

10.  Cool completely before cutting into 8 bars.

SERVINGS: 8

PREP TIME: 15 MIN   COOK TIME: 25 MIN

NUTRITIONAL INFO: Serving size: 1 bar Calories 297 Total Fat 29g Protein 8g Carb 16g Fiber 6g Net Carb 10g

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