Gluten Free And Vegan Breakfast Bars Recipes

VEGAN BREAKFAST BARS - GLUTEN FREE OATMEAL BARS

Steps:

• Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
• In a large bowl, whisk together all of the dry ingredients: oats, oat flour, coconut, cinnamon, baking powder, baking soda and salt.
• In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, nut or seed butter, coconut sugar and vanilla. Whisk until smooth.
• Pour the wet mixture over the dry mixture. Use a rubber spatula to stir and fold the ingredients together until well combined. Fold in add-ins.
• Transfer into prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer. Optionally, press toppings into the dough.
• Bake for 20-30 minutes. Mine took 25 minutes.
• Place on a cooling rack for 1 hour, or until completely cool. Lift breakfast bars out of the baking pan. Slice into 16 bars. Enjoy! Storing notes below.
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BLUEBERRY QUINOA BREAKFAST BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9"x 9" baking sheet with parchment paper and grease the sides with cooking spray.
• In a large mixing bowl, whisk together the oats, quinoa, sugar, baking powder, and hemp seeds.
• In a separate bowl, mix the banana, nut butter, flax eggs, lemon juice and vanilla. Pour this mixture over the dry ingredients, mixing everything together until fully incorporated. The batter should be moist, but not runny. Fold in the blueberries
• Transfer the batter into the prepared pan and smooth with a spatula.
• Bake on the center rack for 25 - 35 minutes until the bars are golden brown and firm to the touch.
• Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4 - 5 days.

GLUTEN FREE AND VEGAN BREAKFAST BARS

Steps:

• In a 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, pumpkin seeds, sunflower seeds, almond slivers and raisins.
• Grease an 8x8 baking dish with grapeseed oil.
• Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly.
• Bake at 350° for 20 minutes.
• Serve.

VEGAN COOKIE BARS (GF)

Steps:

• Prepare your flax egg by combining 2 tablespoons ground flaxseed with 6 tablespoons of water. Let sit for 10 minutes, for a gel to form.
• Preheat the oven to 180C/350F. Line an 9 x 9-inch pan with parchment paper and set aside.
• In a small bowl, add your flour, baking soda, and salt, and mix well. In a separate bowl, cream together your softened butter with sugars, using a stick mixer. Once smooth and creamy, add in the vanilla extract.
• Gently add in the dry ingredients and mix until just combined. Using a rubber spatula, fold through your chocolate.
• Transfer your cookie bar mixture into the lined pan and bake for 25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the pan completely, before slicing into bars.

VEGAN, GLUTEN FREE BREAKFAST BARS

Steps:

• Preheat oven to 325 degrees F. Line an 8 inch square pan with parchment, leaving overhang for easy removal later.
• Place the orange zest in a medium bowl.
• In a small bowl, stir together orange juice, apricots, and prunes. Set aside to soak while you prepare the rest of the recipe.
• In a large bowl, stir together almonds, oats, and cinnamon.
• In the same bowl as the orange zest, add almond butter, oil, maple syrup, and vanilla. Stir until fully combined.
• Pour the orange zest mixture over the oats, and add the dried fruit, leaving excess orange juice in the bowl. Stir until ingredients are evenly distributed and the mixture comes together. Press it into an even layer in the prepared pan. Bake for about 25 minutes, until lightly golden brown and set. Cool completely in the pan before slicing and enjoying. Bars may be stored in an airtight container at room temperature for up to 1 week, or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature for about 1 hour.