Lemon Lavender Breakfast bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 cup blanched almond flour zest from 1 lemon 2 tbsp finely chopped lavender Ό teaspoon pink himalayan sea salt Ό cup coconut oil 2 tbsp agave nectar 1 tablespoon water 1 teaspoon vanilla extract ½ cup unsweetened shredded coconut ½ cup chopped pecans ½ cup sunflower seeds Ό cup sliced almonds Ό cup dried currants
1. Make sure you chop the lavender real fine
2. Start by combining almond flour with salt, lavender, and lemon zest in a food processor, and pulse until well combined.
3. Add agave, water, coconut oil, and vanilla; pulse until combined.
4. Pulse in coconut, chopped pecans, sunflower seeds, almond slices and currants
5. Press into a 8 x 8 pan (use wet fingers to compact it real well)
6. Bake at 350 for 20 minutes. Let cool at least (very important) 2 hours before cutting and serving.
7. Enjoy!
Serving Size: Makes 9 Breakfast Bar Squares
Number of Servings: 9
Recipe submitted by SparkPeople user NTCARR.
2. Start by combining almond flour with salt, lavender, and lemon zest in a food processor, and pulse until well combined.
3. Add agave, water, coconut oil, and vanilla; pulse until combined.
4. Pulse in coconut, chopped pecans, sunflower seeds, almond slices and currants
5. Press into a 8 x 8 pan (use wet fingers to compact it real well)
6. Bake at 350 for 20 minutes. Let cool at least (very important) 2 hours before cutting and serving.
7. Enjoy!
Serving Size: Makes 9 Breakfast Bar Squares
Number of Servings: 9
Recipe submitted by SparkPeople user NTCARR.
Nutritional Info Amount Per Serving
- Calories: 253.3
- Total Fat: 21.8 g
- Cholesterol: 0.0 mg
- Sodium: 6.0 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.2 g
- Protein: 1.6 g
Member Reviews