I have kind of a thing for bars. I don’t know what it is, but I just love the idea of being able to grab a delicious bar and eat it and be fueled.
The problem is, most paleo-friendly bars are either not very good, or they are a big loaf of nuts and seeds. I can eat nuts and seeds, but I try not to make them the center of a meal, and I know that a lot of people cannot eat nuts, and those on the AIP can’t even have the seeds. I knew I had to create an AIP breakfast bars recipe.
This AIP Breakfast Bars recipe is my solution. It’s a cross between an oatmeal raisin cookie and a granola bar. It has a bit of a chewy, cookie-ish texture, and though it’s far from sweet as a cookie, it’s delicious. I made these for some non-paleo friends, and let’s just say there were no leftovers!
In order to make these AIP, I used tigernuts, which are actually little root veggies, but they taste like nuts.
- tigernuts – 1/2 cup
- unsweetened coconut flakes – 1 cup
- raisins – 1/4 cup
- coconut flour – 3 tablespoons
- cassava flour – 1/4 cup
- ground cinnamon – 1 teaspoon
- salt – 1/2 teaspoon
- unsweetened applesauce – 1/2 cup
- pure maple syrup – 3 tablespoons
- coconut cream – 3 tablespoons
- Preheat oven to 375 degrees Fahrenheit and grease an 8″ by 8″ glass baking dish with some coconut oil.
- Place the tigernuts in a small microwave-safe bowl and cover with water. Microwave for 2 minutes. Cool, drain, and chop finely.
- Combine the tigernuts, coconut, raisins, coconut flour, cassava flour, cinnamon, and salt in a large mixing bowl. Mix well.
- Stir in the applesauce, maple syrup, and coconut cream.
- Press the mixture into the prepared pan and bake for 20 minutes.
- Let cool a bit, cut into 8 bars, and serve.