I’m just starting to experiment with some alternative/grain free flours. So far I’ve only used almond flour. And only to make grain free fish sticks and salmon cakes. This morning I used it for some actual baking. I made a batch of grain free breakfast bars. I got the recipe from Elana’s Pantry. I modified it a bit to use healthier ingredients. These are really easy and really good!!! Justin and I both like them. And it’s nice to have something grain free that isn’t just a huge pile of chopped nuts 😛 I’m anxious to keep experimenting with almond flour. I also bought some coconut flour to try. These bars were a tiny bit crumbly. I’ll probably add a little more honey and/or oil next time to hold them together better. Very excited to have a breakfast bar that I can eat. And it even kind of tastes like I’m eating my beloved/forbidden oats 🙂
*Edited 4/9/11 – I made a 2nd batch today. I used a little more coconut oil and honey. And I added a little bit of coconut flour. They turned out great!! Less crumbly. A little more bar-like. 18 minutes in the oven seemed to work well.
Grain Free Breakfast Bars
1 ¼ cup blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup melted coconut oil or butter (I used coconut oil)
¼ cup raw honey or pure maple syrup (I used honey)
1 tsp. vanilla extract
½ cup shredded coconut
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup almond slivers
**I used 1 1/4 cups of whatever crispy nuts/seeds I had on hand/sounded good. Today I used crispy sunflower seeds, chopped crispy almonds and chopped crispy walnuts.
¼ cup raisins
In a small bowl, combine almond flour, salt and baking soda. In a large bowl, combine the oil, honey and vanilla. Stir dry ingredients into wet. Mix in coconut, seeds, nuts and raisins. Grease an 8×8 baking dish with butter or coconut oil. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly (I didn’t need to use water). Bake at 350° for 18-20 min. Let cool. Cut into squares.
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