Easy to make breakfast bars. Cut them into squares and wrap individually for a grab-n-go breakfast or snack.
Course: Breakfast, Snack
Servings: 12 bars
- 1 1/4 cups blanched almond flour
- 1/4 cup ground flax seed
- 1/4 tsp celtic sea salt
- 1/4 tsp baking soda
- 1/4 cup Grapeseed oil
- 1/3 cup honey
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 3/4 cup pumpkin seeds
- 1/2 cup walnuts chopped
- 1/4 cup raisins
Preheat oven to 350 degrees. Line a 9x9 or 8x8 baking dish with foil (bottom and sides); grease with grapeseed oil and set aside.
In a large bowl, combine almond flour, flax seed, salt and soda.
In a measuring cup add oil, then honey and vanilla extract; stir to combine.
Stir wet ingredients into dry.
Mix in coconut, pumpkin seeds, walnuts and raisins.
Pour mixture into prepared baking dish. Press the dough into the dish, wetting your hands with water to help pat the dough down evenly.
Bake for 20 minutes. Remove from oven and set dish on a cooling rack. Using a tart tamper (or back of a spoon) gently press down on bars to compress.
Let cool for 30 minutes. Remove dish from cooling rack. Lift foil and remove bars from dish (keeping bars on foil); place bars back on cooling rack to cool for 1 hour.
Once cool, cut into bars. Store in container with tight fitting lid.
Adapted from www.elanaspantry.com