Almond Breakfast Bars with Protein Packed Raspberry Jam
It’s been a while since I’ve posted a new recipe here. As I mentioned in my last post, I’ve been busy redesigning my meal plans so that people can follow them no matter how busy (or lazy) they are. Laziness is my #1 obstacle to following diets and meal plans, so I knew I had to make the plans lazy-proof. Not an easy task! I just released the redesigned plan on Friday, and I’ve heard good feedback so far! As an added bonus, I’ve finally had a chance to get back to blogging, and life in general.
In order to make my meal plans “lazy proof,” I started with recipes for a few key components that my clients can prepare on Sunday and use throughout the rest of the week. I thought I’d share an example of this idea on my blog so my readers can enjoy it as well.
The recipes I’m posting today and tomorrow are both made from the same basic component: a simple, gluten free dough recipe. This dough takes about 5 minutes to make:
2 C almond flour
1 C rice flour (or you could use another cup of almond flour)
1/3 C olive oil
1 1/2 tsp salt
3 tbsp water
Just whisk all of the ingredients together until well combined.
As soon as I tried this dough, I knew that I could use it in a variety of dishes, from quiche to pizza. I love it because you can make a big batch of it, divide it up however you want, and dress it up if you need to. To give you an example of how this works, I’ll show you how you can use it to make these Almond Breakfast Bars, as well as a Soy Free Vegan Quiche. I’ll share the quiche recipe with you tomorrow, but for now, let’s talk about these breakfast bars!
I’ll start by saying that anyone who thinks that you can’t eat anything good if you’re vegan and gluten free is dead wrong. Exhibit A: These breakfast bars:
Not only are they beautiful, but they’re easy to make and full of stuff that’s good for you. I topped the breakfast bars with my 5-Minute Protein Packed Raspberry Jam: a nutrient-rich spread made of unsweetened frozen raspberries, chia seeds, hemp hearts, and a bit of agave nectar for sweetness.
Here’s the recipe:
5-Minute Protein Packed Raspberry Jam
2 C frozen raspberries
juice from 1 lemon
1/3 C hemp hearts
1/3 C chia seeds
drizzle of light agave nectar
Place the raspberries and lemon juice in a small saucepan over medium-high heat. Cook for about 5 minutes, or until raspberries begin to break down. Stir in hemp hearts, chia seeds, and agave nectar to taste. Let cool to room temperature before placing in jar or using in recipe.
So to make the bars, you’ll need the following:
1/2 batch almond flour dough (recipe above)
1/4 C almond butter
1/3 C raw almonds, finely chopped
1/2 tsp cinnamon
2 tbsp maple syrup
2 tbsp agave nectar
1/2 tsp almond extract
2/3 batch 5-Minute Protein Packed Raspberry Jam (recipe above)
unsweetened coconut flakes (optional)
Step 1: Preheat oven to 350F. Line a small square baking dish with parchment paper.
Step 2: Prepare the dough. Add the almond flour, almonds, maple syrup, agave nectar, and almond extract to your batch of almond flour dough. Combine thoroughly. Press dough evenly into bottom of baking dish. Bake for 15-20 minutes, or until the dough begins to brown and crisp.
Step 3: While dough is baking, mix up the Raspberry Jam.
Step 3: Spread your Protein-Packed Raspberry Jam over the top of the pre-baked dough, like so:
Step 4: Put the dish back into the oven for 25 minutes. Allow to cool before cutting into squares or triangles. Top with coconut flakes, if using. Serve.
Tomorrow, I’ll share the recipe for the soy free vegan quiche, and I’ll explain how to make both of these dishes at the same time so you can have breakfast for the entire week. For now, here’s a sneak preview of the quiche:
Excited? Stay tuned!