All Natural, Homemade Breakfast Bars
By: Beth Campbell
Sweet, chewy bars with a satisfying crunch
- Servings: about 18 bars
- Time: 15 minutes prep, 25 minutes cook, 1-2 hours cooling time
- Difficulty: easy
For the Bars:
- 2.5 cups pre soaked and roasted nuts (I used 2 cups walnuts, 1/2 cup cashews)
- 1/4 cup flaxseeds
- 1/2 cups almond butter
- 1 cup shredded coconut
- 1/2 cup sunflower seeds
- 1 cup pumpkin seeds
- 1.5 cups dried fruit (I used 1/2 cup each raisins, golden raisins, and currants)
- 3/4-1 cup honey
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
For the Icing:
- 3 T coconut butter
- 1 T elderberry syrup
- Preheat oven to 350 degrees and line a 9×13 pan with parchment paper
- Blend together the nuts and flaxseeds in a high speed blender or food processor.
- Add the following in order: almond butter, coconut, sunflower and pumpkin seeds, dried fruit, honey, cinnamon, vanilla.
- Mix until combined. Start with 3/4 cup honey, add more as need so that the mixture easily clumps together but isn’t liquid.
- Press mixture firmly into parchment lined pan. I use a piece of parchment to press down with the heel of my hand.
- Bake for 25 minutes, until golden and bubbly.
- Remove from oven and allow to cool completely prior to cutting, otherwise they will crumble. I recommend an hour on the counter and an hour in the fridge.
- Drizzle with icing (optional), cut and serve. Can be stored in the refrigerator in an air tight container or up to a week or in the freezer for several months. They can travel not refrigerated, but they may crumble if they warm up too much.
Combing coconut butter and elderberry syrup in a small sauce pan on medium heat until mixture is fluid. Drizzle over bars.
By: Beth Campbell
Nutritional Therapy Practitioner
Feats of Real Eats