Raspberry Banana Paleo Breakfast Bars
No these are not 100% paleo if you don’t use sugar free jam. I had some low-sugar jam in the frig so that’s what I used.
You can vary the nuts and the jam. If you double the recipe, use an 9 inch square pan instead of a loaf pans if you want. I kinda like the shape of the bars from the loaf pan.
Raspberry Banana Paleo Breakfast Bars
Ingredients (8 bars)
- 1 cup almond flour
- 1 cup unsweetened coconut
- 2 ripe bananas
- 1 tsp vanilla
- 1/2 tsp salt
- Strawberry jam
- ½ cup chopped pecan or almonds
- ½ cup unsweetened coconut
Instructions
Preheat the oven to 350 degrees.
Line a loaf pan with parchment paper.
BaseAdd one cup coconut flakes into a food processor and pulse till crumbly.
Add almond flour, bananas, vanilla, and salt.
Blend until the mixture is combined well and sticks together well.
Transfer the mixture to a loaf pan and use a spatula to smooth out.
Bake for 20-25 minutes.
ToppingWhile the base is cooking, combine the coconut and chopped pecans or almonds in a skillet and toast over medium heat. Keep a close eye on it and stir frequently.
Remove from heat when lightly browned.
Once the base has cooked for 20 to 25 minutes, remove from the oven and spread a thin layer of jam over the bars.
Sprinkle the toasted coconut/nut mixture over the top.
Bake for an additional 5-10 minutes, or until golden brown.
These bars need to cool completely before you slice them into 8 bars.
Keep in the refrigerator. They freeze very well.