- 2/3 cup flax meal
- 1/3 cup almond meal
- 1 1/2 tsp baking powder
- Pepper to taste
- Salt to taste
- Approximately 3 tsp olive oil or coconut oil
- 2 eggs
- Optional can add crushed thyme, sage, oregano, rosemary or cinnamon to taste
- Water to make the batter pourable
1. In mixing bowl, combine dry ingredients. In another bowl, beat eggs together. Mix all ingredients and pour batter into regular loaf pan. Oil pan.
2. 350 degrees for approximately 30 minutes until baked thru-out.
Provided by: Group Recipes
Basic Ratio for TRIO Bars:
1 cup toasted or raw nuts (e.g., cashews, almonds, pistachios, walnuts), coarsely chopped
1/2 cup seeds (e.g., green pumpkin seeds (pepitas, sunflower seeds, sesame seeds)
1/3 cup chopped dried fruit (any variety/combination to create different tastes; this also includes unsweetened coconut)
1/8 tsp fine sea salt
1/4 cup brown rice syrup, barley malt syrup, or light cane syrup (e.g., Lyle’s Golden syrup)
(note: honey will not work–bars will be sticky, not crispy)
1. Preheat oven to 325F. Line an 8-inch square pan (9-inch is too big* see note below) with foil and lightly spray with (do not skip these steps!).
2. In a medium bowl, combine the chopped nuts, seeds, and dried fruit.
3. Add the salt and syrup and stir to coat.
4. Scrape/dump mixture into prepared pan. Now, to press it out evenly: Tear off a good size piece of foil (around the size of the pan or slightly smaller). Lightly spray it with nonstick spray. Use the sprayed side of foil to press and spread evenly into pan. Works like a charm!
5. Bake for 18 minutes (the bars will not be hard at this point). Place pan on cooling rack and let cool for 15 to 20 minutes (give or take) until partially set up (it will depend on how hot or cold the kitchen—just don’t cool completely). Use the sides of foil to lift the bars from the pan. Do not try to remove from foil—they will stick like crazy. Cut into 8 bars.
6. Go and do something else until bars are completely cooled. Once cooled, the bars will lift right off of the foil. Wrap in parchment or wax paper and store in an airtight container at room temperature for up to 2 weeks.
taken from: http://enlightenedcooking.blogspot.com/2011/09/homemade-trio-bars-and-homemade-kind.html?m=1
Gonna make this today:
1 ½ cups blanched almond flour
2 tablespoons coconut flour
¼ cup golden flaxseed meal
¼ teaspoon celtic sea salt
1 ½ teaspoons baking soda
¼ cup coconut oil
1 tablespoon honey
1 tablespoon apple cider vinegar
Place almond flour, coconut flour, flax, salt and baking soda in a food processor
Pulse ingredients together
Pulse in eggs, oil, honey and vinegar
Pour batter into a greased 7.5″ x 3.5″ Magic Line Loaf Pan
Bake at 350° for 30 minutes
Cool and serve
Taken from: http://www.elanaspantry.com/paleo-bread/
Can’t wait to make these!
You will need:
2.5 cups assorted nuts and seeds
1 cup dried fruit
2 cups shredded coconut
1/4 cup coconut oil
1/2 cup honey
splash of vanilla extract
1/2 teaspoon salt
generous sprinkle of cinnamon
some more cinnamon
Roughly chop 1 cup of the nuts and seeds. Place in a bowl.
Use your food processor to pulse the other 1.5 cups of nuts and seeds into a finer “chop.” Add to the bowl.
Add your fruit.
Stir in the dried coconut.
In a saucepan over medium-low heat, combine oil, honey, vanilla, salt, and cinnamon. Cook until the mixture bubbles, then pour over the fruit/nut mixture.
Stir to combine completely.
Press your mixture into a parchment-lined pan of some sort. Press HARD.
Cool 2-3 hours, then remove from the pan and cut into bars.
Taken from: http://www.joyfulabode.com
Gonna try these out today!!!
UPDATE: i made these today w/out coconut. Used vanilla whey protein powder and a few chocolate chips. I then melted some dark chocolate and layered the bottom or top, however ya look at it then cut into squares. They are fairly good, although next time i’m going to try chocolate whey powder and chuck in some cocoa powder for more like a chocolate zbar.
1/2 cup slivered almonds
1/2 cup pecans
1/4 cup unsweetened shredded coconut
1/4 cup almond butter (although cashew, hazelnut, walnut and even pumpkin butters will work well too!)
1/4 cup coconut oil (check your local health food store)
1/4 cup almond meal (simply pulse approximately 1/4 cup of almonds until it creates a coarse flour)
1 1/2 tsp pure vanilla extract
1/2 tsp of raw honey (although, this is really kind of optional because the egg will help hold the mixture together)
1/2 cup unsweetened whey protein powder (or 60g)
1 large egg
1/2 teaspoon sea salt
1/2 cup dried cranberries or blueberries
1/4 cup unsweetened coconut to sprinkle on top
On a cookie sheet, toast nuts and shredded coconut until golden brown. In order for them to cook evenly, you need to shake up the tray at least once during cooking…trust us!
Once toasted, pour mixture into a food processor and pulse until nuts are chopped and the mixture becomes coarsely ground (sort of the consistency of bread crumbs).
In a mixing bowl, melt coconut oil and almond butter (about 30 seconds). Remove from microwave and stir until smooth.
Add vanilla extract, honey and sea salt. Mix thoroughly.
Fold in nut mixture, almond meal and protein powder until mixed thoroughly.
Add whole egg and mix thoroughly.
Fold in blueberries/cranberries.
Press mixture into an 8 by 8 loaf pan (a modification that we made to keep everything crisper and help the bars to hold together).
Cook in a preheated oven at 325 degrees for 10 minutes.
Remove from oven, sprinkle a ¼ cup of shredded coconut on top and place under broiler until top begins to brown.
Let cool for 10-15 minutes. Cut into 12 pieces/bars.
Enjoy or stack on wax paper/parchment and store in an airtight container.
Recipe from :http://www.marksdailyapple.com/primal-energy-bar-redux/
Nutrition for 1/12 of the batch. Nutritional breakdown courtesy of FitDay.com:
Fat: 15.4 grams
Carbohydrates: 6.4 grams
Protein: 7.5 grams
1 cup quick rolled oats (Iknow not paleo, but kids eat them)
1 cup almond meal
1/4 cup flax meal
1/4 cup organic honey
1/3 cup grapeseed oil
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup unsweetened applesauce
Optional: 1/2 cup of nuts, dried fruit
1. Preheat oven to 375°.
2. Combine all dry ingredients. In a separate bowl combine all wet ingredients.
3. Add the wet mixture into dry and mix.
4. Either “drop” rounded tablespoons onto a non stick cookie sheet or into greases mini muffin tin.
5. Bake for 8-10 minutes, let cool for ten before transferring to a wire rack.
Adapted from: “Dora and Diegos Lets Cook“
1 cup blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ cup roasted pumpkin
2 tablespoons honey
¼ teaspoon stevia
In a food processor combine almond flour, salt, baking soda and spices
Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
Scoop batter into a petite loaf pan
Bake at 350° for 35-45 minutes
Go over to http://www.elanaspantry.com for original recipe and more awesome yummies.