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.
Diane beebe says
Is almond meal & almnd flour the same thing? I am making my own version of these bars with what I have on hand…and I don’t have anything “slivered”…. Lol we”ll see how they turn out. I used 1/2 almond meal &1/2 gluten free flour.
Maria says
Elena, the bars are amazing! they do crumble a bit but still delicious!.
Thank you so much for posting the recipe.
Lauren says
Made these last night and oh my they are delicious!! I didn’t put the slivered almonds but added more sunflower and pumpkin seeds. Was so good I could have eaten the batter raw!!!! Thanks!
Molly says
Hi :)
If anyone could answer this for me, I’d be very grateful! Can you substitute the almond flour for regular gluten-free flour?
First off though, these looks wonderful. I’ve been searching for a recipe like this for a while, as my boyfriend is gluten sensitive. He is also terrible in the kitchen. Every morning he struggles to find something to eat, and half the time ends up eating my bread and feeling horrid all day. So I can’t wait to try these and see if he likes them :)
Fiona says
Hey, an alternative to avoid the crumbliness is to bake them in silicone muffin tray. They come out round of course but at least they hold together! I only fill the half way up.
Shellie says
I just made these today and chose to use the suggestion of adding an egg to keep them from crumbling. In addition, I used pine nuts in place of the pumpkin seeds and dried cherries in place of the raisins. The egg gave the bars a cake-like texture. They are delicious but the texture is not a typical granola-like bar. The pine nuts were a bit thick for the bar. I think the flat nature of the pumpkin seed would suit it better or maybe just coursely chopping the substitute nuts. Thanks, Elana, for sharing your recipes! I have purchased your book and between it and your website feel so lucky to have so many recipes at my disposal. I am not strictly gluten free, but am finding that less is definitely better for my and my family’s health.
Meredith says
Thank you Elanas for all your recipes! I love your website and now have been working on one of my own!
One question, my bars always fall apart when I make them, but I use all the same ingredients. Any ideas why? Or helpful tips?
Thanks!
Sinead says
Hi Elana,
I have UC and have struggled since being diagnosed last year to find the best diet to follow and am finding your recipes [bread/cookies/muffins/bars] fantastic and a daily staple for me to stay satisfied! Thanks so much!
Tried the recipe for the breakfast bars and love the taste – but I found that they were crumbly/like a granola after 25 mins cooking in a Pyrex dish and I couldn’t divide into bars. So was wondering how you maintain the consistency to allow them to be cut into bars?
Thanks :)
Elizabeth Sunnen says
Ps I swapped out the almond flour for quinoa flour so I can send them to my daughter’s nut-free school. :)
Elizabeth Sunnen says
Elana, this recipe is perfect! I happened upon it through a Friend’s recommendation (“Elana’s Pantry will have everything you need to modify your son’s diet.”) and I am thrilled. I had to write this recipe out on a sticky note, I’m making it so often. Thank you!