Vegan Coconut Flour Breakfast Bars (oil-free, GF, nut-free)

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

4.88 from 16 votes

Vegan Coconut Flour Breakfast Bars (oil-free, GF, nut-free)

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

Prep Time5

Cook Time35

Total Time40

Course: Breakfast

Cuisine: American

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Servings: squares

Author: Camilla

Ingredients

1/4 cup coconut flour
1/2 cup flaxseed meal (ground flax seeds)
3 tablespoons coconut sugar (see notes for options)
1 teaspoon baking powder (certified GF, as needed)
1/4 teaspoon salt
1 cup nondairy milk (e.g., almond milk, soy milk, cashew milk)
1 teaspoon vanilla extract
1/2 cup chopped dried fruit (e.g., raisins, dried cranberries, dried blueberries, dried apricots)
1/2 Cup raw or toasted seeds (e.g., sunflower seed kernels, pepitas, hemp years)

US Customary - Metric

Instructions

Preheat the oven to 350F (180C). Line a 9-inch (22.5 cm) square pan with parchment paper or foil.
In a medium bowl, whisk the coconut flour, flaxseed meal, coconut sugar, baking powder and salt until blended. Stir in the milk and vanilla until very well blended and no lumps remain. Stir in HALF of the dried fruit and seeds.
Spread and press the batter/dough evenly in the prepared pan; sprinkle with the remaining fruit and nuts.
Bake in the preheated oven for 35 to 40 minutes or until golden brown and a toothpick inserted near the center comes out clean.
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.

Notes

Nuts and Seeds Tip: Suggested seeds include pepitas (green pumpkin seeds), sunflower seeds, sesame seeds, and hulled hemp seeds. 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.

Sweetener Options: An equal amount of cane sugar, brown sugar, maple syrup, or agave nectar can be used in place of the coconut sugar.

Nutrition