I love the idea of breakfast bars and breakfast cookies (or “biscuits,” as several manufacturers prefer to name them). The portability is a major factor of their appeal(even if I am only toting them up to my office along with a cup of coffee), but it;s also the toothsome-ness: some days I want to begin with crunching and nibbling instead of slurping, spooning (the utensil-dependent kind), or forking.
I hate the idea of any of you being left out of the joy of cookies for breakfast, hence if you are easing up or eschewing grains, I offer up my grain-free breakfast bars made with coconut flour and ground flax seeds.
These fall on the cake-y side of the breakfast cookie spectrum but they hold up very well for the trek to work or the gym. I am going to caution against tossing a wrapped bar directly into a purse or backpack–stick the bar in a tupperware case or something similar or you’ll end up with more crumbs than cake. (Although a fistful of cake crumbs is not too shabby, so long as you have some privacy and a mini vacuum.)
The bars are faintly sweet–only 2 tablespoons of added sweetener for the entire batch–since they also have the sweetness of dried fruit. The combination of high fiber from the coconut flour and flax and protein from the eggs and seeds will keep you happily satisfied until lunchtime, or cut the bars into smaller pieces for mini snacks during the day.
- ¼ cup coconut flour
- ¼ cup flaxseed meal (ground flax seeds)
- 2 tablespoons coconut palm sugar (or sweetener of choice)
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 3 large eggs
- 2 tablespoons olive oil (or oil of choice)
- 1-1/4 cups milk (dairy or nondairy)
- 1 teaspoon vanilla extract
- ½ cup (packed) dried fruit (chopped, if needed)
- 4 ounces raw seeds (any variety)
- Preheat the oven to 350F. Line a 9-inch square pan with parchment paper or foil; spray or grease the paper/foil.
- In a medium bowl, whisk the coconut flour, flaxseed meal, sugar, baking powder and salt until blended. Stir in the eggs, oil, milks and vanilla until very well blended and no lumps remain. Stir in HALF of the dried fruit and nuts.
- Spread the batter evenly in the prepared pan; sprinkle with the remaining fruit and nuts.
- Bake in the preheated oven for 35 to 40 minutes or until golden brown and a toothpick inserted near the center comes out clean.
- Transfer pan to a rack and cool the bars completely in the pan. Use the parchment to lift the bars from the pan to a cutting board; cut into 9 large squares.
Storage: Store the cooled bars in an airtight container at room temperature for 3 days or in the refrigerator for up to 2 weeks. Alternatively, freeze the bars (wrapped and in a sealed container) for up to 3 months.