Soft & Chewy Gluten-Free Breakfast Bars
Serves 1215 mins prep30 mins cook
These gluten-free breakfast bars are soft and chewy, and full of nourishing nuts, oats, flax seed, and dried fruit. They are nearly vegan and made with honey but no dairy or eggs. Quick to mix up in 15 minutes of active time and they keep like a dream.
0 servings
What you need
cup olive oil
tbsp fresh orange juice
cup dried apricot
cup prune
cup slivered almonds
cup quick oats
tbsp flax seed
tbsp oat flour
tsp fine sea salt
tsp cinnamon
cup almond butter
cup honey
tsp almond extract
Instructions
0 Position a rack in the center of the oven and preheat to 325º. Line the bottom and sides of an 8x8" square baking pan with parchment paper and set aside. 1 Zest the 1/4 of orange into a medium bowl and set aside. Place the chopped apricots and prunes in another medium bowl and set aside. Juice half of the orange into a small saucepan and bring to a bare simmer over a medium flame, swirling occasionally. Pour the hot juice over the dried fruit and let sit to absorb, tossing once or twice, while you get on with the recipe. 2 Spread the almonds on a small baking sheet and toast in the oven until fragrant, 4-5 minutes. In a large bowl, stir together the toasted almonds, oats, ground flax, oat flour, salt and cinnamon. 3 To the bowl with the orange zest, add the almond butter, olive oil, honey, and almond extract and whisk to combine. 4 Add the almond butter mixture and the dried fruit mixture to the oat mixture and stir until well combined. 5 Scrape the mixture into the lined baking pan and use moistened fingers to press it firmly and evenly into the pan. Press a few extra sliced almonds into the top if you like. Bake the bars until the top is golden, 25-30 minutes. Let cool completely, then use the parchment paper "handles" to remove the bar to a cutting board. Use a large, sharp chef's knife to cut the bar into 12 rectangles. 6 The bars keep well in an airtight container at room temperature for up to a week.View original recipe