Almond Date Breakfast Bars
1 c (150g) chopped, dried, pitted dates
1 1/4 c (110g) quick rolled oats
3 T (22g) barley or whole-wheat flour
1/3 c (35g) flaxseed meal
1/2 c (55g) coarse chop pecans
1/2 t sea salt
1/4 t ground cinnamon
1/4 c (65g) crunchy almond butter (add extra salt if unsalted)
1/4 c (60ml) olive oil
1/4 c (85g) honey or maple syrup (scant or less to taste)
1/4 t freshly grated orange zest
Makes 8×8 pan; DOUBLE ingredients for 9×13 pan.
Heat oven to 350F
Line 8×8 pan with parchment in opposing directions.
Stir together dates, oats, flour, flaxseed meal, pecans, salt, and cinnamon in large bowl
In separate bowl, whisk together almond butter, olive oil, sweetener, and orange zest until smooth
Pour wet ingredients over dry mixture and stir together until dry ingredients are evenly coated
Spread batter in prepared pan, pressing firmly into bottom, edges and corners to ensure mixture is evenly molded to pan (use plastic wrap on fingers)
Bake 20-25 min until brown around edges; ok to have a little color on the top as well
Cool on cooling rack, optionally in fridge
Cut with serrated knife after lifting out of pan; if crumbly, cool longer
Serves: X Total cook time: X
Source: Smitten Kitchen Cookbook + Kiley modifications
recipe/almonddatebreakfastbars.txt ยท Last modified: 2018/04/13 14:07 by john