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. http://www.elanaspantry.com/breakfast-bars/"
 
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photo by Elanas Pantry photo by Elanas Pantry
photo by Elanas Pantry
photo by Elanas Pantry photo by Elanas Pantry
Ready In:
30mins
Ingredients:
11
Yields:
12-16 bars
Serves:
8-10
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ingredients

  • 1 14 cups blanched almond flour
  • 14 teaspoon celtic sea salt
  • 14 teaspoon baking soda
  • 14 cup grapeseed oil
  • 14 cup agave nectar
  • 1 teaspoon vanilla extract
  • 12 cup shredded coconut
  • 12 cup pumpkin seeds
  • 12 cup sunflower seeds
  • 14 cup slivered almonds
  • 14 cup raisins
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directions

  • In a small bowl, combine almond flour, salt and baking soda.
  • In a large bowl, combine grapeseed oil, agave and vanilla.
  • Stir dry ingredients into wet.
  • Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins.
  • Grease an 8x8 baking dish with grapeseed oil.
  • Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly.
  • Bake at 350° for 20 minutes.
  • Serve.

Questions & Replies

  1. 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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Reviews

  1. Quick, 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.
     
  2. These bars are awesome.! we love them. So quick and easy to mix up. I made a batch that we could munch on at a football game. Enjoyed by all indeed. They remind me of a ganola bar that can be purchased at costco. Keeping the ingredients on hand means having bars on hand at all times.Made as posted and the baking time was perfect for me. Thanks for sharing this great recipe, a new favorite at out house
     
  3. These are delish!!
     
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RECIPE SUBMITTED BY

<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a> <a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients. The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner? I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets! While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
 
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