Grain Free Granola Bars
Delicious grain free breakfast bars contain no added sugar and are a great way to start the morning!
Servings: 4 Servings
Calories: 300kcal
Ingredients
Almond Flour Crust
- 1 cup almond flour
- 3 Tblsp coconut oil, partially melted
- 1/2 t pure vanilla extract (alcohol free)
Blueberry 'Jam' Layer
- 1 cup frozen blueberries
- 1 tsp lemon juice
- Pinch of cinnamon
- 2 Tblsp water
- 1 ½ Tblsp flaxseed meal
Pumpkin Layer
- ¼ cup almond flour
- 1/2 cup pumpkin puree
- 1/2 cup almond butter
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1/2 tsp cream of tartar
- ¼ tsp arrowroot powder or tapioca starch
- 1 tsp baking soda
- 2 tsp apple cider vinegar
- 3 tblsp raw sliced almonds
Instructions
Almond Flour Crust
- In a small bowl, place almond flour. Cut in coconut oil until mixed well. Press into coconut oil greased 8 inch square pan. Bake at 350 for 10 minutes
Blueberry Jam Layer
- Bring blueberries to boil in a small saucepan on the stovetop. Boil stirring occasionally for 5 minutes, using your spoon squish blueberries as they start to get soft into a sauce consistency. Add flax seed meal and stir for 1 - 2 minutes more to thicken. Lightly spread your blueberry layer over your crust layer.
Pumpkin Layer
- Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms. Spread your layer on top of prepared crust and blueberry mixture. This will be your top layer. Sprinkle sliced almond on top. Bake at 350F for about 25-30 minutes, until the edges are golden brown and the center is firm.
- Store in the refrigerator for 3-5 days. Leftovers freeze well, wrap individually and store in the freezer. Thaw and eat.
Nutrition
Calories: 300kcal