Wholesome Breakfast Bars
Nice title. Short and sweet, don't you think?
I could have called these nut butter bars. Or flourless energy bars. Or soft granola bars. Or chocolate chunk nut bars. Or health bars.
The possibilities were endless, really. It was a little overwhelming. So I just called them breakfast bars. Wholesome ones. Cuz wholesome and nutritious they are.
This recipe is an interesting one. Because these breakfast bars are flour free/oat flour free/gluten free flour blend free/coconut flour free/almond meal free, but do contain a different type of flour. A flour that you're gonna be making all on your own. A DIY flour, if you will.
Wait wait, before you click out of this page, just keep reading. It's very simple. Promise. All you need is a food processor and a finger.
So what's the flour you're gonna be making? Nut flour. That you're going to be making by toasting a combination of almonds and pecans (or walnuts and cashews) in the oven for 10 minutes and then blending them in a food processor until the mixture turns creamy and smooth. As smooth as nut butter. Because you're making nut butter. And now "nut butter" is starting to sound just a tiny bit weird.
So anyway, you see that? You've just made nut butter all by yourself. And the nut butter you created also happens to be the "flour" used in these breakfast bars. Dual purpose magic, I tell you.
I told you it was simple. Thanks for trusting me and reading on. Much obliged.
And as for sweeteners, there's no granulated sugar or brown sugar or even coconut sugar in these breakfast bars. Rather, a combination of honey and maple syrup is used.
But why a combo? Because as much as I love honey for the chewy texture it lends, using too much of it can make things taste very honey-ey. And that's where the maple syrup comes in. The maple syrup gives these wholesome bars the additional sweetness they require.
Of course, there are plenty of chocolate chunks in these bars as well. Because as long as whatever baked-good I'm making is not a lemon meringue pie or an apple cobbler, you know there's gonna be chocolate chunks in it. If there's a possibility that chocolate can work in my dessert, trust me it's gonna be there. In abundance.
There's also oats and shredded coconut packed into these bars.
The oats I felt were appropriate because this is supposed to be a breakfast bar. And oats and breakfast are synonymous.
And the shredded coconut was thrown into the mix because why not add some more awesome texture and flavor and fatty goodness to our lovely breakfast bars here, eh?
If you haven't yet read the full ingredient list for these bars, go ahead and do so.
See, they really are nutrient dense and breakfast appropriate. They're especially appropriate when you don't have time to prepare yourself a proper breakfast and just need something energy-dense and hearty and comforting to grab before you head out the door.
It's okay, it's the first week of October. You're excused. You're still transitioning.
You can also grab one of these breakfast bars for a snack later on. I excuse you for that as well. I recommend it, actually. You have my full blessing.
It also helps that these bars are soft and rich and gooey and delicious, if my blessing just wasn't doing it for you.
wholesome breakfast bars
Yield: about 15 bars
1 cup almonds or cashews
1 cup pecans or walnuts
3 tablespoons honey
2 tablespoons maple syrup
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup chocolate, chopped (or chocolate chips)
1/4 cup oats
1/4 cup shredded coconut
Preheat oven to 350 F. Line an 8x8 square baking dish with parchment paper.
Spread your nuts onto a baking sheet and toast for about 10 minutes, or until they're lightly browned and emit a nutty aroma.
Process the nuts in a food processor until the mixture is completely smooth and resembles a nut butter. Blend in the honey, maple syrup, egg, vanilla extract, baking soda, and salt.
Stir in the chopped chocolate, oats, and shredded coconut by hand last.
Press the mixture into your prepared pan, spreading evenly. Bake for 14-17 minutes, or until the edges are just beginning to get golden. Let firm and cool in pan before slicing bars.
