Here! Doritos Nacho Spice Spicy Granola Bar! You don’t want a sticky sweet snack, make these crunchy nut and jingle nacho snack bars! They almost have the texture of shortbread crackers with lots of nacho cheese flavor. Also gluten free
I know, salty granola bars? Like what! And Doritos Nachos Seasoning! But trust me, they are delicious! I bet you never imagined that your favorite savory snack could be a hearty Granola bar!
They’re almost like a cracker, but they’re thick and have lots of nuts and seeds and goodies. They are softer than a regular nut and seed cracker, which is usually crunchy. It’s kind of like shortbread cookies and non-sticky spicy granola.
My niece just got braces and she loves muesli but she’s not allowed to eat it because it’s sticky. So I made her these granola bars: a sweet version and this salty version. And since she likes spices, they are a bit spicy.
You can adjust the taste according to your preference. They should taste a bit like Doritos chips with all that nutritional yeast and paprika.
You can change the spices to make a different spicy flavor profile according to your preference. You can add just a little chili powder mix or add some garam masala or berbere or Cajun seasoning to them.
Why you’ll love a salty granola bar
- amazing dairy free nacho cheese flavor
- healthy breakfast or snack
- gluten free with butter free option
More granola to make
For the seasoning (Doritos Nacho Seasoning Mix)
Prevent your screen from dimming
In a large bowl, add the almond flour, tapioca starch, oats, nuts and seeds, and baking soda and mix very well. Press and mix to break up any lumps of almond flour.
In a small bowl, mix all the salt and spices very well. Add about 3/4 of this spice mixture to the almond flour mixture and stir, then add the melted coconut oil, applesauce and flax egg and press and stir into the almond flour mixture and form into a dough. If the dough is too dry, add a splash of water to help form a thick dough.
Line an 8×8″ baking pan with parchment paper. Press the dough into the pan and level it with a spatula. Bake at 330° F (165° C) for 22 to 30 minutes. Baking time depends on your oven and pan. You can also bake it for 30 minutes for a crispier texture.
Remove the baking dish from the oven, brush with a teaspoon of oil and sprinkle the remaining spices on top. You can also add extra paprika to the mixture before sprinkling for extra color and flavor.
Use a very sharp serrated knife to cut individual spicy granola bars. Refrigerate and store as is. Or, to make them even crispier, remove the parchment from the baking tray, place on a baking sheet and spread out the marshmallows. Then bake at 315°F (157°C) for 10 to 12 minutes or until crisp to preference (double bake as biscuits).
Storage: Cool completely and store the spicy muesli in a sealed container on the counter for several days or in the refrigerator for 2 to 3 weeks.
These are nut-rich bars with an almond flour base, so removing the almonds will be very difficult. You can make them cashew-free by omitting the cashews from the nuts. They are naturally peanut free as long as you don’t use peanuts in the nut mixture.
To make them no oil skip the coconut oil and add 2 tablespoons of smooth almond butter instead.
Tapioca Starch Substitute: use different starches, such as corn starch, arrowroot, or potato starch, instead of tapioca starch.
Calories: 112kcal, Carbohydrates: 6g, Protein: 3g, fats: 9g, Saturated Fats: 2g, sodium: 170mg, potassium: 64mg, Fibers: 2g, sugar: 1g, Vitamin A: 184IU, Vitamin C: 0.2mg, calcium: 27mg, Iron: 1mg
The nutritional information is calculated automatically, so it should only be used as an estimate.
Ingredients and substitutes
- almond flour – the protein-rich, gluten-free base for these savory granola bars.
- Tapioca Starch – The starch acts as a binder to help the blocks hold together. You can use other starches, such as corn starch, arrowroot, or potato starch, instead of the tapioca starch.
- old fashioned oats – Also called rolled oats. Do not use steel rolled oats.
- Nuts and Seeds – Mix and match nuts and seeds of your choice, such as chia seeds, sesame seeds, cashews, almonds, and more.
- baking soda – Leavening agent so the sticks will be lighter.
- Salt and Spices – Onion powder, garlic powder, nutritional yeast, paprika, cayenne pepper, black salt, and chili powder give these spicy granola bars a flavor that reminds me of nacho cheese Doritos. You put the spices in the dough and on top of the marshmallows for maximum flavor!
- coconut oil – adds moisture and texture. You can use almond butter instead for a butter-free version.
- Applesauce – Adds moisture and a hint of sweetness to balance the heat.
- linseed egg – A mixture of linseed meal and water is another binder that helps the blocks hold together.
Tips
- When mixing the spicy granola batter, be sure to push out any lumps. Almond flour likes to stick together, so press and mix until you have a fairly smooth dough.
- Make the flax egg first so it has time to thicken before adding it to the batter.
- Measure the coconut oil while it is solid, but be sure to melt it before use. Do not measure it melted and do not use it unmelted. Measure, then melt.
- Kala Namak (Indian Sulfur Salt) is optional, but gives these bars a great flavor dimension!
How to make nachos with cheese and salted granola
In a large bowl, add the almond flour, tapioca starch, oats, nuts and seeds, and baking soda and mix very well. Press and mix to break up any lumps of almond flour.
In a small bowl, mix all the salt and spices very well. Add about three-quarters of this mixture to the almond flour mixture and stir, then add the melted coconut oil, applesauce and flax egg and press and stir into the almond flour mixture and form into a dough.
If the dough is too dry, add a splash of water to help form a thick dough.
Line an 8 × 8-inch baking pan with parchment paper. Press the dough into the pan and level it with a spatula. Bake at 330°F (165°C) for 22 to 30 minutes. Baking time depends on your oven and pan. You can also bake it for 30 minutes for a crispier texture.
Remove the baking dish from the oven, brush with a little oil and sprinkle the remaining spices on top. You can also add extra paprika to the mixture before sprinkling for extra color and flavor.
Use a very sharp serrated knife to cut the individual spicy granola bars. Cool and store as is, or for extra crispiness, remove the parchment from the baking tray and place on a baking sheet. spread out bars and then bake at 315°F (157°C) for 10 to 12 minutes or until crisp to preference (bake double as biscuits)
Once completely cool, store the spicy granola bars in a sealed container on the counter for several days or in the refrigerator for 2 to 3 weeks.
Frequently asked questions
They are gluten free and soy free as is.
These are nut-rich bars with an almond flour base, so removing the almonds will be very difficult. You can make them cashew-free by omitting the cashews from the nuts. They are naturally peanut free as long as you don’t use peanuts in the nut mixture.
You can use different starches such as corn starch, arrowroot or potato starch instead of tapioca starch.
To make them butter-free and coconut-free, skip the coconut oil and add 2 tablespoons of smooth almond butter instead.
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