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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Bradley Runyan says
Elana,
I make these bars every weekend. We have them with a smoothie before walking the dogs early every morning. This week I added another 1/2 cup of cranberries because my mate loves cranberries. I baked it 5 minutes more because I like the color. It was great. You can modify this one.
Thank you for your very good work.
Best,
Bradley
Claudette Derdaele says
What great recipes. Just came across you and these wonderful ideas looking for gluten-free muffin ideas. I am counting points for Weight Watchers and wondering if you’d have the nutrition info. for your Paleo protein bars and your lemon blueberry muffins?
I plan on visiting your site for other great ideas. Thank you for being for generous in sharing.
Thanks.
Alicia M says
is this and the other bread/muffin recipes freezer friendly? I am new to this way of eating and don’t want to waste the ingredience trying to freeze if it doesnt work. Almond flower is pricey. yikes.
diane says
A friend brought these over one day and I couldn’t believe how delicious they were. I’ve now made two batches myself. Simple and quick to make, and although Elana doesn’t provide nutrition data, it’s easy enough to get. But with 100% real food, you can be sure it’s nutritious in all sorts of ways.
I love them, thanks for the recipe!
Sarah says
Does baking soda need to be added to this recipe?
Lori says
I have been making these for about a month now and I didn’t realize you were supposed to put the ingredients in a food processor! Well, I have one, but I don’t plan to use it. This recipe works wonderful if you just toss the ingredients in the bowl and mix with a spatula. I actually like the whole seeds and would miss the added crunch factor if they were processed. Besides that, it’s very pleasing to the eye!
Most people who taste this bar love it as much as I do.
Elizabeth says
Excellent!! Baking at high altitude has been…a challenge. These were perfect.
Thanks!
Lisa says
Can you use coconut flour instead of almond flour/meal? Thanks!
Lauren H. says
I tried to post a picture of my perfect bars, but I couldn’t! Two things that I think are necessary to make it work: 1) As others have said, you need to do more than pulse, you need to let it run until the seeds and such have broken down into much smaller granules. And 2) Your hands must be continuously wet as you work it into the pan. The water really makes it bind together, to the point that it is a bit squishy/not at all crumb-like before you put it in. Good luck, hope yours are as delicious as mine! :)
Janina Locascio says
Have these in the oven now – with a few minor substitutions just based on what I had in my pantry. I also doubled the recipe!
Can’t wait till they come out!