Grain- and Dairy-Free Breakfast Bars

The kids have been craving something sweet, and okay, okay, so have I. Last year when we were on a grain-free diet, an acquaintance shared the recipe for these delicious breakfast bars. But, really, they’re anytime bars. They’re great for breakfast, snack and dessert. Best of all, they’re very easy to make and super delicious. Feel free to use honey or agave nectar, and I’ve even used butter when I was out of grapeseed oil. I challenge you not to eat the entire pan.

Breakfast bars

Preheat to 350 degrees.

Ingredients

1 1/4 c. almond meal or almond flour

1/4 tsp. salt

1/4 tsp. baking soda

1/4 c. grapeseed oil (grape seed oil gives a buttery flavor to these bars)

3/4 c. honey

1 tsp. vanilla extract

1/2 c. shredded unsweetened coconut

1/2 c. pumpkin seeds (unsalted/untoasted)

1/2 c. sunflower seeds (unsalted/untoasted)

1/4 c. almond slivers (unsalted/untoasted)

1/4 c. raisins

1/4 c. dried cranberries

1/4 c. to 1/2 c. chocolate chips (optional)

In a small bowl, combine almond meal or flour, sea salt and baking soda. In a large bowl, combine grapeseed oil, honey and vanilla extract. Stir dry ingredients into wet. Mix in shredded coconut, pumpkin seeds, sunflower seeds, almond slivers, raisins, cranberries and chocolate chips. Grease an 8″x8″ baking pan with grapeseed oil  or use coconut oil spray. Firmly press dough into baking dish. Bake at 350 degrees for 20 minutes. Allow to cool before cutting. Store in airtight container in the refrigerator.

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