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Chinchilla Store
Breakfast Bars
(From Elana's Pantry)- 1¼ cup almond flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup grape seed oil
- ¼ cup agave nectar
- 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
- 1. In a small bowl, combine almond flour, salt and baking soda.
- 2. In a large bowl, combine grape seed oil, agave and vanilla.
- 3. Stir dry ingredients into wet.
- 4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins.
- 5. Grease an 8 x 8 inch baking dish with grape seed oil.
- 6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly.
- 7. Bake at 175°C for 20 minutes.
- 8. Cool bars in pan for 2 hours, then serve.
THIS RECIPE IS: GLUTEN FREE, GRAIN FREE, DAIRY FREE AND VEGETARIAN
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