Email Subscribe

Subscribe Via Email

Friday, 10 October 2014

Fruit and Nut Breakfast Bars (SCD, Paleo, Gluten-Free, Dairy-Free)


  • Filling and scrumptious
  • Cut them into individual squares or bars, wrap in plastic and freeze to grab on the go (I actually think they're extra-yum when they're frozen)
  • Makes 9 1/2 x 5" bar, app. an inch thick

1 1/4 cups almond meal
1/4 cup dried coconut flakes
Dash of salt
1/4 cup nut butter (I used cashew butter)
1/2 teaspoon vanilla
1 1/2 tablespoons oil
1/3 cup honey
1/2 cup dried fruit (I used 1/4 cup raisin and a 1/4 cup pitted chopped Medjool dates)

-Preheat oven to 190C/375F and line the bottom of a standard loaf tin with baking paper
-Mix nut butter, vanilla, oil, honey and dried fruit together
-Add almond meal, coconut flakes and salt and mix well (it's a very thick batter, so you'll have to work hard)
-Plop batter into the lined pan and press it down into the pan until it's an even thickness all over
-Bake for 25 minutes
-Allow to cool completely before cutting or they'll be a wee bit crumbly


No comments:

Post a comment