These hearty breakfast bars remind me of a granola bar or an omega-3 packed power bar. They’re filling and tasty.
After I made a batch of these and was waiting for them to cool before cutting and stylizing them for a “photo shoot,” my younger son proudly taunted me that he had picked out all of the raisins from the top of the bars.
Needless to say, I was quite miffed. Especially since I have a couple of half gallon jars full of raisins at the boys disposal which they freely dip into when they have a “sugar” fix.
Well, I found a corner of the bars that still had the raisins mostly in tact for the photo above.
Breakfast Bars
Ingredients
- 1¼ cup blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup grapeseed oil
- ¼ cup agave nectar
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ¼ cup blanched slivered almonds
- ¼ cup raisins
Instructions
- In a small bowl, combine almond flour, salt and baking soda
- In a large bowl, combine grapeseed oil, agave and vanilla
- Stir dry ingredients into wet
- Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
- Grease an 8 x 8 inch baking dish with grapeseed oil
- Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
- Bake at 350°F for 20 minutes
- Cool bars in pan for 2 hours, then serve
None of the nuts and seeds in this low-maintenance bar are toasted. I wanted to make something quick and easy, that could be whipped up in just a couple of minutes before popping into the oven.
In other news, NPR just ran an interesting story on celiac disease that I think is worth checking out.
Alchemille says
Great! A new nourishing breakfast idea ;).
I’m sure hubby will enjoy it too.
camille says
Love recipe and loved the NPR piece. It is amazing how far I have come. I have Lupus and Sjogrens syndrom and I feel so much better gluten free. My mother has Celiac and you know even with history that never factored in to my diagnosis. I had to do the research and the experimental diet to find out I was gluten sensitive. I stay away as much as I can. I so appreciate your hard work and fantastic blog. This site is a treasure and I tell everyone.
elana says
camille, welcome, it’s so nice to “meet” you here and hear your story :-)
Kelly says
Yum! I can’t get enough nuts, seeds and dried fruit! Making these asap! Thanks as always!
zoe says
I just found your blog and it is so inspiring. Thank you for the great recipes and photos!
elana says
Thanks Zoe, and welcome :-)
yaelian says
Yummy! I want to make these too!
Kimberly says
Your bars look amazing! Unfortunately, I can’t eat nuts:( I think it’s so funny that your son likes raisins that much. My kids have never liked them in anything or by themselves.
Wanted to remind you that I am having an almond flour give away on my blog:)Don’t miss out!
Rebecca says
I am so excited to make these bars. I was just looking for a recipe like this. My son has a lot of food allergies and coconut is one of them so I am happy you used almond flour.
Thanks Elana!
Stephanie says
Wow these look delicious! I just made something similar, but I wouldn’t have thought to use almond flour or bake them. Genius! I made your sandwich bread last night, and it was sooo good! I’m already planning all the ways I’m going to enjoy it.
Beth says
I think I’ll be whipping a bunch of these breakfast bars up soon.
They look so tasty – especially that one raisin teetering on the edge :)
CoconutGal says
Your bars are dangerously good!! I cannot wait to try these.
Your son should be ashamed for stealing the raisins! My friend and I made a cake for a baby shower a few weeks back and the next morning (the day of the shower) she came downstairs to find very small handprints and holes throughout the lovely glazed cake. Someone had figured out how to drag a chair across the room and climb up onto the counter! We ended up having to re-glaze it and we put pink M&M’s all over the holes, it was still totally noticeable though!