PALEO BREAKFAST BARS

These bars make cutting traditional carbs easy. It's a carb fix without the crash associated with tryptophan drowsiness. This recipe comes via my Minnesota gal pal, Elizabeth. who commits to living a healthy lifestyle and taking to heart that her body is a temple. This bar recipe may become the favorite for a healthy, eat better New Year's resolution.

Nota bene: Spray coconut oil spray on the bottom of the pan to make bar removal easier.

Paleo Breakfast Bars

Ingredients

  • 1 cup raw cashews

  • 1 cup almond flour/meal

  • 1 teaspoon salt

  • 1/4 cup coconut oil, melted

  • 1 tablespoon water

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1/2 cup golden raisins

  • 1/2 cup dried cranberries

  • 1/2 cup dried apricots, slivered

  • 2 tablespoons chia seeds

  • 1/2 cup pepitas

  • 1/4 cup slivered raw almonds

  • 1 tablespoon dark chocolate chips

 

Directions

1. Preheat oven to 350 degrees F and grease a 9 x 13 inch pan or half baking sheet pan.

2. Place cashews in a food processor and process until they are the same consistency as the almond flour. Add the almond flour to the cashew meal and pulse to incorporate.

3. Add the salt, coconut oil, water, maple syrup and vanilla. Process until mixture forms a dough like consistency.

4. Add the remaining ingredients except the chocolate chips, and pulse until well combined. The dried fruit should be chopped down with no large chunks.

5. Transfer the dough to a bowl and fold in the chocolate chips.

6. With wet hands, press dough into greased baking dish and bake for 20-25 minutes until the edges start to brown.

7. Remove from oven and let cool for 20-30 minutes. Slice into bars, remove from the pan, and allow to cool completely on a cooling rack. Wrap bars individually in wax paper and store in the refrigerator.