These bars have become an addiction in my house. I have a tough time getting my kids to sit down and eat breakfast in the morning. I guess it’s the rush of getting the kids dressed, lunches packed and onto the school bus all before 7:30am. (Did I mention that I am not a morning person?)
No one can skimp on breakfast. My son’s kindergarden teacher said that she could tell which kids had had a good, nutritious breakfast. They were the ones who were still alert and interested at 10:30am circle time and kept right on going until lunch. I had to come up with a quick and low maintenance way the get them to eat a nutritious meal- and quick!
This breakfast bar is the answer. Packed with protein, Omega 3′s, vitamins, minerals and phytonutrients. They are dairy free and gluten free. The best part is that my kids love them. Hallelujah!
- garbanzo bean flour - 2/3 cup
- chia powder - 1/2 cup
- hemp seeds - 1/3 cup, ground to fine flour
Hemp is a highly digestible plant protein. It contains all 9 essential amino acids as well as being an excellent source of fatty acids.
- gluten-free oats - 1 cup, ground to a fine flour
- almonds - 1 cup, raw, ground to a fine flour
Almonds are a rich source of Vitamin E, calcium, folic acid, as well as the minerals magnesium, selenuim, phosphorus and zinc. Almonds are wonderful for maintaining skin elasticity as well as helping to lower cholesterol. They are also a good source of protein.
- coconut - 1 cup, shredded
- himalaya salt - pinch
- figs - optional
- jam - optional
- coconut oil - 2/3 cup
Coconut oil is medium chain fatty acid which means that it is broken down quickly by the body for quick energy rather than stored as fat. This amazing oil contains lauric and caprylic acids which are anti-bacterial, anti-viral and anti-fungal. Coconut oil has also been shown to have properties that can protect the brain from alzheimers and other neuro-degenerative diseases.
- maple syrup - 2/3 cup
Preheat oven to 375
Combine all the dry ingredients in a mixing bowl. Heat the coconut oil until liquid. (At room temperature it has the consistency of margarine.) Add the syrup and the oil to the dry ingredients. Mix well.
Line a 7X11 baking tray with parchment paper. You're going to have to use your hands to get this flat and even in the tray.
This mixture does not rise and it does not melt. Whatever shape it has when it goes into the oven is exactly the shape it will have when it comes out.
Bake for 20 minutes. Do not overcook. It will become too hard. The center should remain soft.
Let it cool before you cut it into squares.
I keep the bars in an airtight container on the counter. When you are ready to eat them, cut them in half and add whatever filling strikes your fancy. I rotate between strawberry jam and figs but it can be whatever filling is appealing to you. To make the fig filling, soak a few dried figs overnight, and then blend until smooth.
I give my son 2 bars and a bowl of berries most mornings. This combination makes a delicious and nutritious breakfast that requires very little effort. Works for me!