Protein Packed Nutty Breakfast Bars (Gluten-free, refined sugar free)

Have you missed me?

Its been a few weeks since I posted my last recipe. I have been traveling for work and for fun, and with summer approaching in Chicago I’ve been taking full advantage of any nice days that we have. Also, I can’t lie… I had a few bombs. I tried to get a little too fancy with some recipes and ended up trashing them. Hey, not everything I make is going to be perfect the first time!

Since I normally bake on Sundays, I have been slipping with the blog. But, I am making this a priority and hope to post at LEAST every other week, though every week would be even better. 🙂

This week, I decided to make two recipes to get back on track. The first is an easy homemade breakfast bar. Originally, I was going for a granola-type bar, but I always tend to like chewy bars over crunchy granola, so mid-way through this recipe I started to fluff these up a bit. I gotta say, I’m pretty happy with how they turned out!

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Ingredients:

  • 2 heaping teaspoons of Cashew butter, or any kind of nut butter
  • 1/8 cup of organic honey
  • 1 single serve packet or one heaping scoop of VegaOne Vegan protein powder (Vanilla flavored)
  • 2 cups of nuts (I used a mixture of walnuts, almond slivers and hazelnuts)
  • 1 cup of unsweetened coconut flakes
  • 1 half cup of flax seeds
  • 2 tablespoons of Cashew milk
  • 2 tablespoons of Vanilla

How to:

  • Preheat oven to 350 degrees.
  • In a medium mixing bowl, mix together cashew butter and honey.

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  • Melt nut butter and honey in the microwave for 20 seconds so they are easy to mix together; mix well.
  • Add vanilla and milk and mix well.
  • Blend all other ingredients (Protein, flax seeds, nuts, and coconut) in a Vitamix, until nuts are well chopped but so you can still see some small chunks.

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  • Slowly add the dry mixed ingredients to the wet mixture. Mix well until a thick dough forms. It will look like the below.

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  • Line a 8×8 pan with parchment paper. Scoop dough into the pan and push it down with your hands to compact it.

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  • Bake for 14-16 minutes or until edges become golden brown.
  • Remove from the oven and let cool before cutting.
  • Cut into bite size pieces. I cut mine into really small bites so I could enjoy a couple, rather than one large one in the AM.

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If you plan to keep these for a few days, make sure to store in an air tight container, or even in the fridge to keep them fresh longer!

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You can always add some dried fruit to these, too. I think dried blueberries would be an excellent addition. What kind of dried fruit would you add?

 

 

One comment

  1. Emily · April 28, 2016

    I’d add cranberries. Thanks for asking!!!!!!

    Liked by 1 person

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