Breakfast Bars

This is my adaptation from elana's pantry. She has two similar recipes; this particular one is not the Paleo version. I replaced the pumpkin and sunflower seeds for cashew pieces. I also toasted the cashews and almond slivers and place in food processor to chop up a bit. I used 365 dark chocolate baking chunks in place of the raisins; increasing the amount to one cup. After processing both the cashews and almonds; I threw in the chocolate chunks and processed briefly. Trust me; double the recipe in a 9x13-inch glass baking pan!

Ingredients:

• 1 1/4 cup blanched almond flour ( I buy Honeyville brand off of Amazon)
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 1/4 cup grapeseed oil
• 1/4 cup agave nectar (light)
• 1 teaspoon vanilla
• 1/2 cup unsweetened shredded coconut
• 1 cup cashew pieces, toasted & lightly whirled in food processor (found at Natural Grocer)
• 1/4 cup slivered almonds, toasted & lightly whirled in food processor along with cashews
• 1 cup 365 dark chocolate baking chunks, lightly whirled in food processor along with nuts

Directions:

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

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

Stir dry ingredients into wet.

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

Grease an 8x8-inch glass pan lightly with grapeseed oil. Press the dough into baking dish and pat firmly and evenly down. I used a small spacula.

Bake in a 350-degree oven for 20 minutes.

Cool in pan on wire rack for 2 hours. Cut into bars.

Note to self: 1 1/2 cup almond flour, 3/4 cup toasted pecans (processed), 1 egg, 350 about 25 minutes covering last 5 minutes.