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Ginger Peach Granola Bars (raw, vegan, gluten-free)

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Raw Gluten-Free Ginger Peach Granola Bar Recipe
I have an almost identical recipe posted as a granola in the recipe box under breakfast.  But, I decided to re-post it since I changed the structure from a loose granola to an actual granola bar, just in case you were looking for a bar recipe.
This recipe has become a staple in my household.  I have to tell you that my “staples” are growing.   It use to just be flax crackers but now the list is getting longer.   Ginger Peach Granola Bars is now another one.
My sweet husband has been asking me to make this recipe into a bar form for the ease of grabbing it as he heads out the door.  His wish is my command. :)  These bars are firm and crunchy yet chewy.  How perfect is that?!   The engineer that he is by heart,  he is going to invent some type of home press for me.  I will keep you posted on that development.


  • 5 cups organic apples cored and chopped
  • 1 1/2 cups packed Medjool dates, seeded
  • 1/2 cup maple syrup (can use yacon or agave nectar)
  • 2 Tbsp fresh lemon juice
  • 2 tsp ginger powder
  • 1 Tbsp vanilla extract
  • 1 tsp ground Ceylon cinnamon
  • 1 tsp Himalayan pink salt
  • 2 cups raw almonds, soaked
  • 3 cups raw pecans,  soaked
  • 1 cup raw pumpkin seeds,  soaked
  • 1 cup dried cranberries
  • 1 cup raisins
  • 2 cup dried peaches
  • Zest of 1 orange


  1. In a food processor, place the fresh apples, dates, maple syrup, lemon juice, vanilla, cinnamon, salt and grind until completely smooth.
  2. Transfer the mixture to a large mixing bowl.
  3. Add the almonds, pecans, and pumpkin seeds to the food processor.  Coarsely chop the nuts and seeds in a few quick pulses.
  4. Add them to the bowl with the apple mixture
  5. Add the cranberries / raisins  / dried peaches and combine well.
  6. To press into bars:  I used a large cookie sheet that had a high lip on it.  Line it with parchment paper and then spread the granola batter onto the cookie sheet.  Spread it on evenly, making sure that there aren’t any holes in the batter.  Place another sheet of parchment paper on top of that.  I then placed a second cookie on top and pressed down on it.  I placed it in the freezer for about an hour.  This was to allow the sheet of granola to firm up and stick to itself so I could score it into bar shapes.
  7. Once the bars are transferred to the mesh dehydrator sheet, dry at 145 degrees  for 1 hour, then reduce to 115 degrees and continue to dry for roughly 16 hrs.  These bars won’t become crunchy hard, but they will hold their shape nicely.
  8. Store in a air tight container in the fridge to extend the shelf life.

The Institute of Culinary Ingredients™

  • To learn more about maple syrup by clicking (here).
  • Click (here) for my thoughts on raw agave nectar.
  • To learn more about Yacon syrup by clicking (here).
  • Dates are an amazing ingredient for raw food recipes,  click (here) to read why.
  • Why do I specify Ceylon cinnamon?  Click (here) to learn why.
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

Raw Gluten-Free Ginger Peach Granola Bars on a White Serving Plate

Raw Gluten-Free Ginger Peach Granola Bars on a White Serving Plate

12 thoughts on “Ginger Peach Granola Bars (raw, vegan, gluten-free)

  1. JoyAnn says:

    This is a basic, basic, basic question. I haven’t done any of the recipes yet, so I’m visualizing. But I’m sure if I do the recipe, I’d know the answer…but I’ll ask anyways to ease my curiosity. When you soak nuts and/or seeds, do you do a final rinse and use only the soaked ingredient or do you use the liquid that remains from the soaking as well?

    • amie-sue says:

      Hello JoyAnn,

      After soaking nuts and seeds, I always give them a good rinse. I never use the soak water, to me the soak water is “dirty” and has impurities in it. That is my opinion. :)

  2. Audra says:

    How many bars does this recipe yield?

    And Thank you soooo much for all the great recipes.

    • amie-sue says:

      Hi Audra…oh dear, I forgot to include that didn’t I!! Sorry about that. I don’t have an answer. I don’t remember, it has been awhile since I had made those. Sorry. amie sue

  3. Teresa says:

    Would one be able to do these granola bars without a dehydrator? Say in the oven on lowest (mine 170) for fewer hours even possibly with the door cracked open to further reduce temp? {I have a convection oven}

    • amie-sue says:

      Hello Teresa, I am sure it is possible but I don’t bake my raw treats so it will be an experiment. Please let me know how it goes if you try it. Have a wonderful and happy evening, amie sue

  4. G says:

    Hi. The recipe says that you can use agave nectar or yacon in stead of 1/2 cup of maple syrup. How much yacon do you use if you use that? If you choose the agave, do you use as much as the maple?

    • amie-sue says:

      Hello G…. I recommend starting with 1/3 of a cup of any of them and add more if needed. Everyone is sensitive to different levels of sweetness. Have a blessed evening, amie sue

  5. jill says:

    Hello Annie – sue,
    Firstly thank you for your wonderful blog and your generosity.
    I have just begun my raw food journey , which I have to admit is a little bit intimidating ,even though I have been vegan for about 35 years.
    Just a quick query – I have just made a batch of the peach/granola bars – I actually made them into cookies, as just a quick treat and have ended up with 4 trays.
    Have you tried freezing the bars post dehydrating and if so what was the result?
    Many thanks for your time and inspiration.

    • amie-sue says:

      Good evening Jill. :) Thank you for your sweet words. I appreciate them.

      Any change in the way we eat can be intimidating but I hope that you quickly relax and find the joy in it. I am always here to help with questions, thoughts or comments. So please never hesitate. :)

      I actually freeze a lot of raw cookies and bars. They tend to do real well and will keep for months. Just make sure they are well sealed to fight off freezer-burn and any odors that may trickle in. And when the day comes that you remove them to enjoy, you can always pop them back in the dehydrator for a bit to get that texture back.

      I hope this helps. Keep in touch and have a great weekend. amie sue

      • jill says:

        Thank you so much for your response
        Annie-Sue – 3 containers in the freezer and one already eaten ( really delicious recipe).
        I am going to try one of your vegetable pasta dishes tonight.

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