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.
Tracee says
I am always looking for “fast” food that we can eat. I have to cringe when I say I eat my breakfast driving to work in the morning (and they say meals in front of the t.v. are bad). Having these on hand for the busy work week is perfect!
Tracy says
I made these yesterday and they were gone last night. My husband couldn’t believe they were healthy, which is so fun. I have a friend with pcos and she thought they were wonderful. I also took some of your banana cake/bread I made today to her. She was very emotional about having something so wonderfully bread like in her mouth. Very emotional and grateful for you and all you share.
Thank you
Stephenie says
Hi Alchemille,
I just tried waffles with Plantain flour today. I will post the recipe in the forum.
Caroline says
Just made these bars today and was pleased with how they turned out. I didn’t have any pumpkin seeds and I decided to throw a sprinkling of dark chocolate chips on top. I am sending these bars with my boyfriend who is embarking on a three day bike trek across Maine. I think they will do wonders for his energy levels! Thanks for the great recipe :)
Alchemille says
We had your breakfast bars this morning, they were excellent!
I used maple syrup and almond oil instead of agave & grapeseed oil (I’ll make them a little less sweet next time).
I think these will make fine hiking snacks too.
Stephenie, I have plantain flour too but don’t really know what to do with it. I will probably try your “cream of plantain” recipe but would love for you to share other ones.
The supplier (Barry Farm) has a plantain crepe recipe on his website.
Ashley says
I made these last night and they are delightful!! I was concerned that they would be really “seedy” but they have a lot of flavor and a hint of sweetness!
I’ll be posting my pictures on my blog this weekend. Thank you!!
Alta says
Love these! Wish I found them a few days earlier, though, I was considering making some sort of gluten-free granola bars for a road trip. I’ll definitely need to make these when I get back though. I love that you put pumpkin and sunflower seeds in them, those are my favorite munchies!
Stephenie says
Hi Elana,
thanks for all your work, I can’t wait to try out these bars. I am always on the look out for breakfast foods, as I am in Europe and, at least in Germany, traditional breakfast ist either Muesli (during the week) or fresh buns from the bakery (oh how I miss that!) Sometimes I will have frozen gf kaiser buns (you get used to the taste, I guess…) or just my coffee. These seem like a great idea for having on hand for those “oh forget it, I guess I just won’t eat anything” mornings!
I wanted to ask you if you have ever worked with Plantain or Banana Flour? I bought some a few weeks ago from my favourite gf-store and am really liking it. So easy to make a banana-coconut pudding: 50g Banana flour, 500 mL Coconut Milk, a bit of agave, a dash of salt and either a bit of vanilla or lime juice. Cooks up like cream of wheat and is very fulfilling. I’m sure it is possible to make baked goods out of it too, it says on the paket can be used for up to 40%!! in place of regular flour.
Anyways, I don’t usually comment on blogs, but I have been “consuming” yours for such a while now that I wanted to say thanks for helping so many of us!
Best regards,
Stephenie
elana says
Thanks Stephanie, I appreciate your comment! No, I haven’t tried plantain flour, though it sounds interesting. xoxo
Karen says
the bars look great!
NPR Story:
the boy is quoted “If they’re in a rush, Jacob says, pocket sandwiches by the organic food company Amy’s are easy to take and heat up.”
however amy’s does NOT make a gf pocket sandwich. I sure hope the boy is not eating those and I don’t know of any gf pocket sandwiches only Glutenfreeda’s gf burritos
Karen
gfe-gluten free easily says
They still look scrumptious, Elana! I can only imagine how delightfully chewy they are. :-)
Off to check out the NPR story. More awareness–good deal!
Shirley