Description
These baked breakfast bars are sweet with fig and maple, but packed with nutrients from pumpkin and flax.
Ingredients
Units
Scale
- 1/2 cup flax seed meal
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 eggs
- 1 tsp apple cider vinegar
- 1/4 cup water
- 2 tbsp coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla extract
Topping:
- 1/4 cup gluten-free oats
- 1/4 cup maple syrup
- 2 tbsp pumpkin puree (or 1 tbsp coconut oil)
- 1/3 cup dried figs, chopped small
- 4 tbsp of batter from above
- 1 tsp cinnamon
- pinch sea salt
Instructions
- Pre-heat oven to 350f degrees and lightly grease a 8×7 or 8×8 glass baking dish with coconut oil.
- In a mixing bowl, add all dry ingredients and mix with a spoon until well blended.
- Separately, in your stand mixing bowl or another bowl that you’ll use a hand mixer on, add everything from the eggs to the vanilla extract (in the order listed above) and mix with the whisk attachment of your mixer until well incorporated, 2-3 minutes.
- Keep the mixer on slow, as you slowly add the dry mixture into the wet. Keep mixing until everything is turning into a spongey-like batter.
- Reserve 4 tbsp of the batter in a smaller mixing bowl that you’ll use for the topping.
- With the bulk of the batter, pour and press it into your baking dish and bake for 15 mins initially while you prep the topping.
- Add all topping ingredients and reserved batter together and mix manually with a spoon. After the base of the bars have baked for 15 minutes, you can remove from the oven and pour the topping on top, press lightly with the back of a spoon and then return it to the oven for another 15 mins.
- Pierce the middle with a toothpick or fork and when it comes out clean, it’s done (approx. 30 minutes total bake time). Pour more maple syrup if you have a sweet tooth, otherwise, cut into squares and serve. Can be stored in the fridge for up to 4 days.
- Category: Baking, Bar, Snack