This recipe for Paleo Breakfast Bars is an amended version of a recipe I posted in 2009. I have rewritten this recipe for several reasons.
First, although a number of people swore by it, others commented that the bars came out crumbly for them. Second, although the original recipe was grain-free, it was not Paleo as it contained grapeseed oil and agave.
In any event, this simple gluten-free homemade breakfast bar recipe is a favorite in our house as it is easy to pack for a hike and delicious enough to serve as a healthy dessert. I also serve it to the boys as a Paleo after school snack –their friends love it and eat a whole dish at a time, however they refer to these as granola bars or power bars.
Paleo Breakfast Bars
Ingredients
- 1 cup blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ cup coconut oil
- 2 tablespoons honey
- 1 tablespoon water
- 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 food processor combine almond flour and salt
- Pulse in coconut oil, honey, water and vanilla until combined
- Pulse in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins until combined
- Press dough into an 8 x 8 inch baking dish, wetting your hands with water to pat dough down
- Bake at 350°F for 20 minutes
- Cool bars in pan for 2 hours, then serve
Last week I had the good fortune to pop into New York to do some pre-publicity for my new book, Paleo Cooking from Elana’s Pantry. I met with several magazine editors and appeared on Fox News Live with the very engaging interviewer John Hunt, and I spoke extensively about the Paleo Diet. Here is the video.
Just a reminder, my book Paleo Cooking from Elana’s Pantry will be published early this summer, on June 18th, 2013.
Here are some of other healthy snack recipes:
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Samantha says
OK – just edit this – some of us are morons OR have our kids let loose on these recipes and the kitch. I used regular sunflower seeds – umm.. salted… and the 1/4 tspn salt. Uggh! Be sure to write UNSALTED RAW sunflowers for all of those of us kitch challenged. I just suggested raw, because they are even better for you – and duhh – they are never salted… so it’s rather redundant.
Your cookbook just says sunflower seeds.
Keep rocking the great recipes! These were gone so fast – next time we will triple the recipe and SO easy to make
Dennis says
Can anyone explain how almond flour is paleo? I keep seeing it in paleo recipes but it’s full of phytic acid isn’t it? It is a grain of sorts is it not?
Sarah says
Almonds are a grain?? This is news to me.
Just Jake says
my friend alman just let me try it and this junk was the bomb. i would pay for it! :)
Joan Cortez says
I just made the walnut and date bread. It was delicious but did not rise as much as the others. It seemed a lot flatter. It was a great tasting sweet bread.
Gabrielle says
I would like to know if I can make your breakfast bars without coconut.
Thank you
Renee says
Well, I made these. Never know if my family will like my healthy goodies. My 17 year old daughter loved them!!! In fact she almost ate the whole batch by herself. I’d say they were a hit! Thank you for the recipe, it’s a keeper at our house!
Nishma says
I made these yesterday and they were GONE by the end of day. Delicious, flavorful, healthy, not too sweet! I added an egg because I was worried the bars would be too crumbly. Next time, I’ll use parchment paper to be able to get them out of the pan in one piece. Definitely a keeper of a recipe.
Renee says
Good idea on the parchment paper. That would make them easier to get out of the pan.
Judith says
I just tried these and the flavor is great. However mine was crumbly too. I took a close look at your photo and I think I see the problem. I don’t think I “pulsed” them long enough. The seeds and nuts are still recognizeable in mine and yours looks more like dough. I just put in a second batch that I “pulsed” more and hope they turn out a bit less crumbly. If not, as others said, it will make a great granola. Thanks for the great recipe. I have pre-ordered your new book and can hardly wait to see all the new recipes.
Beth says
I have been using the blanched almond flour and this recipe still comes out crumbly and not formed. I have made it a few times trying different things (less coconut, a bit more almond flour..) but nothing works. That said, I don’t mind using this as a granola recipe. Much rather have my children snacking on anything that isn’t sugary and processed.
Rose says
Made this last night and it was wonderful – not too sweet but very flavorful. I think it is important to firmly press the mixture into the pan (I used a smaller roller. Next time I will use parchment paper so I can lift it up and slice it cleanly after cooling. Not crumbly but it’s delicate. Great recipe – thanks!