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These hearty breakfast bars rob me support to the fact of a granola bar or an omega-3 packed energy bar. They’re filling and intriguing.
After I made a batch of these and became as soon as looking forward to them to cool prior to slicing and stylizing them for a “portray shoot,” my younger son proudly taunted me that he had picked out the entire raisins from the tip of the bars.
Pointless to verbalize, I became as soon as fairly miffed. Severely since I truly enjoy a pair of half of gallon jars rotund of raisins at the boys disposal which they freely dip into when they’ve a “sugar” repair.
Smartly, I found a corner of the bars that also had the raisins largely in tact for the portray above.
Pin Recipe
Directions
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In a little bowl, mix almond flour, salt and baking soda
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In a trim bowl, mix grapeseed oil, agave and vanilla
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Dash dry ingredients into wet
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Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
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Grease an 8 x 8 lumber baking dish with grapeseed oil
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Press the dough into the baking dish, wetting your palms with water to relief pat the dough down evenly
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Bake at 350°F for 20 minutes
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Chilly bars in pan for 2 hours, then motivate
Prep Time 15 minutes
Resting Time 20 minutes
Cook Time 20 minutes
Total Time 55 minutes
No longer one among the nuts and seeds on this low-upkeep bar are toasted. I needed to form something snappily and straight forward, that will be whipped up in staunch about a minutes prior to popping into the oven.
In varied knowledge, NPR staunch ran a attention-grabbing myth on celiac disease that I possess is rate testing.
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