gluten free and vegan breakfast bars

By mluoceanbeach

Ingredients

• 1 1⁄4 cups blanched almond flour
• 1 ⁄4 teaspoon celtic sea salt
• 1 ⁄4 teaspoon baking soda
• 1 ⁄4 cup grapeseed oil
• 1 ⁄4 cup agave nectar
• 1 teaspoon vanilla extract
• 1 ⁄2 cup shredded coconut
• 1 ⁄2 cup pumpkin seeds
• 1 ⁄2 cup sunflower seeds
• 1 ⁄4 cup slivered almonds
• 1 ⁄4 cup raisins

Details

Adapted from geniuskitchen.com

Preparation

Step 1

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.

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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.

Submit a Correction