Grain-Free Coconut Flour Breakfast Bars
I love the idea of breakfast bars and breakfast cookies (or “biscuits,” as several manufacturers prefer to name them). The portability is a major factor of their appeal(even if I am only toting them up to my office along with a cup of coffee), but it;s also the toothsome-ness: some days I want to begin with crunching and nibbling instead of slurping, spooning (the utensil-dependent kind), or forking.
I hate the idea of any of you being left out of the joy of cookies for breakfast, hence if you are easing up or eschewing grains, I offer up my grain-free breakfast bars made with coconut flour and ground flax seeds.
These fall on the cake-y side of the breakfast cookie spectrum but they hold up very well for the trek to work or the gym.
I am going to caution against tossing a wrapped bar directly into a purse or backpack–stick the bar in a hard storage case of some kind. Otherwise, you will end up with more crumbs than cake. (Although a fistful of cake crumbs is not too shabby, so long as you have some privacy and a mini vacuum.)
The bars are faintly sweet–only 2 tablespoons of added sweetener for the entire batch–since they also have the sweetness of dried fruit. The combination of high fiber from the coconut flour and flax and protein from the eggs and seeds will keep you happily satisfied until lunchtime, or cut the bars into smaller pieces for mini snacks during the day.
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- 4-Ingredient Coconut Flour Bread
- 2-Ingredient Flax Sandwich Bread