Gluten- Free Breakfast Bars

The bars were adapted from Breakfast Bars on elanaspantry.com. The blanched almond flour I purchased off of Amazon. Honeyville brand is what the author of the Gluten-Free Almond Flour cookbook recommends. Everything I have made from Elana has been delicious...

Ingredients:

• 1 1/4 cup blanched almond flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/4 cup grapeseed oil
• 1/4 cup light agave nectar
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1 cup raw cashew pieces (coarsely ground)
• 1/4 cup raw blanched slivered almonds (coarsely ground)
• 1/4 cup 65% cacao bittersweet chocolate chips

Directions:

In a small bowl, combine almond flour, salt and baking soda.

In a medium bowl, combine grapeseed oil, agave and vanilla.

Stir the dry ingredients into the wet.

Mix in the coconut, cashews, almonds and chocolate chips.

Grease an 8x8-inch baking pan with grapeseed oil.

Press the dough into the baking dish, wetting hands with water to help pat the dough down evenly.

Bake at 350-degrees for 20 minutes until golden brown.

Cut into bars. Enjoy!