I spend quite a lot of time on the internet and on social media sites each week. As a result I see the latest breakfast trends – breakfast bowls, smoothies, breakfast bars, porridge of all descriptions, bake ups, beautiful breads and so much more. I have personally always been more than happy with a couple of slices of sour dough for breakfast, except for Sunday. On Sundays Mr Fresh cooks the breakfast and we alternate each week between french toast and pancakes. My all-time favourite breakfast is when I can harvest our home grown tomatoes. I have thick slices of tomato on sourdough with butter, salt and pepper.
If you regularly stop by here you will know by now that I’ve had to change my diet due to a SIBO diagnosis. I have had to stop having sour dough for breakfast…My breakfast now is nowhere near as appealing so I have been trying to think up ways to break up the monotony and lack of flavour.
These breakfast bars are not only a great way to create a little more variety in the morning but are also handy to carry around in your handbag for a healthy mid morning or afternoon snack on the go.
The beauty of this recipe is that you can switch the nuts to those you prefer. I used a variety as I had them on hand in the pantry. Use what you have on hand. This recipe is easy and quick enough to make that you can prepare it and put it in the oven to cook while you get the kids lunch boxes sorted for school.
It will keep in an airtight container for 4-5 days.
*Note: Keep an eye on these while they are cooking. My cook time may be out of whack as I have just had a technician come and look at my oven yesterday. It hasn’t been cooking well and it seems that the thermostat needs replacing. So monitor the cook time carefully – I will retest it once my oven is repaired as it is now out of action. The bars are ready when golden in colour on top.
Oh, one more thing – Along with having to quit grains I have also quit sugar and as a result my tastes have adjusted. I didn’t add any sweetener to this recipe, you may like to add a couple of tablespoons of honey if you enjoy a sweeter taste. These will also help to bind the mixture.
This is my recipe for grain free breakfast bars, quick and easy to make (pending my oven repair!) and a good way to break up the boredom that can come with breakfast repetition.
- 2 tablespoons nut butter of choice
- 1 teaspoon coconut oil
- ½ teaspoon cinnamon
- pinch freshly shaved nutmeg
- ½ cup puffed and/or rolled quinoa flakes
- 1 tablespoon sunflower seeds
- 1 tablespoon sesame seeds
- 1 teaspoon pine nuts
- 1 tablespoon slivered almonds
- 2 tablespoons macadamias
- 1 tablespoons pistacchio
- ½ cup desiccated coconut
- 1 teaspoon pure vanilla extract
- 1 tablespoon coconut flour
- 1 egg whisked
- Heat the oven to 170 degrees
- Add all of the ingredients to a bowl and mix well to combine
- Line a slice tray with baking paper
- Add the mixture to the tray and smooth evenly across the tray, I used a fork to push the mixture down and together
- Place into the oven and bake until the top is golden in colour - 10-15 minutes
What is regularly on your plate for breakfast? Do you get sick of it or are you happy to have the same thing every day?
Enjoy. Have a great weekend.
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