During my stay in Boston, my boyfriend’s sister made vegan and gluten-free breakfast bars adapted from Elana’s Pantry. His sister and her husband often go gluten-free. These breakfast bars remind me of nutty blondies and they tasted delish!
Vegan & Gluten-Free Breakfast “Blondies”
1 ¼ cup blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
¼ cup agave syrup
1 teaspoon vanilla extract
½ cup unsweetened shredded coconut
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup blanched slivered almonds
¼ cup raisins
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 8×8 inch Pyrex 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.
Makes 12-16 bars