Ingredients for Gluten Free And Vegan Breakfast Bars
- 1 ½ cups almond flour
- Sea Salt
- ½ teaspoon baking soda
- ¼ cup grapeseed oil
- Agave Nectar
- Vanilla Extract
- Shredded Coconut
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- Slivered Almonds
- ½ cup raisins
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How to Make Gluten Free And Vegan Breakfast Bars
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish with grapeseed oil.
- In a medium bowl, whisk together 1 ½ cups almond flour, ½ teaspoon salt, and ½ teaspoon baking soda.
- In a large bowl, combine ¼ cup grapeseed oil, ½ cup agave nectar, and 1 teaspoon vanilla extract. Whisk until well combined.
- Gradually add the dry ingredients (from step 2) to the wet ingredients (from step 3), mixing until just combined. Do not overmix.
- Stir in 1 cup shredded coconut, ½ cup pumpkin seeds, ½ cup sunflower seeds, ½ cup almond slivers, and ½ cup raisins.
- Pour the mixture into the prepared baking dish. Wet your hands with water and press the dough evenly into the dish.
- Bake for 20-25 minutes, or until golden brown and slightly firm to the touch. A toothpick inserted into the center should come out with a few moist crumbs.
- Let the bars cool completely in the pan before cutting into squares. Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
22g
Fat
18g
Carbs
3g
