Preheat your oven to 350℉ and line an 11x17 rimmed baking sheet with parchment paper.
Moderately blend your almonds (or preferred nut) in a food processor or blender.
100 g Almonds (moderately blended)
Thoroughly combine all of the dry ingredients in one large bowl.
½ tsp Baking Soda, 1 tbsp Brown Sugar, 200 g Rolled Oats, 10 g Flax Seeds, 180 g Puffed Rice, 85 g Dried Dates (pieces are easiest), 1 tsp Cinnamon, 1 pinch Salt
In a separate bowl, mix together all of the wet ingredients, making sure there are no lumps.
250 g Sourdough Discard, 165 g Agave Nectar, 100 g Almond Butter, 10 g Vanilla, 25 g Coconut Oil
Pour the wet ingredients over your dry ingredients, and mix well using a wooden spatula to evenly distribute all of the ingredients.
Pour the mixture into the prepared baking sheet and begin by spreading and flattening it out with your hands. As the mixture begins to stick to your hands, switch to using a spatula to finish spreading out the mixture evenly across the pan.
Bake for 25-30 minutes, until the edges are a dark golden brown and it is firm to the touch.
Allow the pan to cool for at least one hour. Then place the parchment paper and granola bar sheet on a cutting board and cut using a bench knife or regular knife.
Wrap each bar individually, or store them in an airtight container/bag, and place in the fridge or freezer for an extended life.
