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coconut flour and flax breakfast bars, cut into squares on a slate cutting board

Grain-Free Nut -Free Breakfast Bars {made with coconut flour)

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 9 squares 1x
  • Diet: Gluten Free


Grain-free nut-free breakfast bars made with coconut flour and flaxseed meal. They are also gluten-free & high in protein.




  1. Preheat the oven to 350F. Line a 9-inch square pan with parchment paper or foil; spray or grease the paper/foil.
  2. In a medium bowl, whisk the coconut flour, flaxseed meal, sugar, baking powder and salt until blended. Stir in the eggs, oil, milks and vanilla until very well blended and no lumps remain. Stir in HALF of the dried fruit and nuts.
  3. Spread the batter evenly in the prepared pan; sprinkle with the remaining fruit and nuts.
  4. Bake in the preheated oven for 35 to 40 minutes or until golden brown and a toothpick inserted near the center comes out clean.
  5. Transfer pan to a rack and cool the bars completely in the pan. Use the parchment to lift the bars from the pan to a cutting board; cut into 9 large squares.


*You can use an equal amount of nuts in place of the seeds, if desired or preferred.

Storage: Store the cooled bars in an airtight container at room temperature for 3 days or in the refrigerator for up to 2 weeks. Alternatively, freeze the bars (wrapped and in a sealed container) for up to 3 months.

  • Category: Breakfast, Baked Goods
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 square
  • Calories: 157
  • Sugar: 5.2 grams
  • Sodium: 109 mg
  • Fat: 11.1 grams
  • Saturated Fat: 2.1 grams
  • Carbohydrates: 10.6 grams
  • Fiber: 3.0 grams
  • Protein: 7.1 grams
  • Cholesterol: 63 mg

Keywords: coconut flour, coconut flour bars, breakfast bars, flaxseed meal, grain-free, nut-free, high protein, dairy-free, gluten-free, coconut flour breakfast bars

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