Ingredients
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1 1/4
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1/4
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1/4
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1/4
-
1/4
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
-
-
-
-
Directions
Gluten Free and Vegan Breakfast Bars,These hearty breakfast bars remind me of a granola bar or an omega-3 packed power bar. They’re filling and tasty. 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. easy and delicious. The recipe is also very adaptable. I cut down the agave and added some peanut butter and it worked perfectly as well. I’ve made other recipes from Elana’s Pantry as well and have never been disappointed.,Hello, I like your recipe because it is grain-free and vegan. I plan to use sugar-free maple syrup instead of agave. I have a few questions below and would appreciate your feedback: I plan to take breakfast bars on a 7-10 day trip as a portable form of breakfast. Will they keep in an air-dry container without refrigeration? I am curious because this recipe uses almond flour in addition to nuts/seeds. Also, if I soak the seeds first, will they make the mixture too wet prior to baking? Should I dehydrate the seeds, or use a longer baking time? And finally, I plan to bake at a lower temp – 250 degrees. Any suggestions on how long to bake at that temperature? Thank you !!
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Steps
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1
Done
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In a Small Bowl, Combine Almond Flour, Salt and Baking Soda. |
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2
Done
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in a Large Bowl, Combine Grapeseed Oil, Agave and Vanilla. |
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3
Done
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Stir Dry Ingredients Into Wet. |
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4
Done
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Mix in Coconut, Pumpkin Seeds, Sunflower Seeds, Almond Slivers and Raisins. |
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5
Done
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Grease an 8x8 Baking Dish With Grapeseed Oil. |
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6
Done
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Press the Dough Into the Baking Dish, Wetting Your Hands With Water to Help Pat the Dough Down Evenly. |
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7
Done
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Bake at 350 For 20 Minutes. |
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8
Done
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Serve. |
