Apple Cinnamon Breakfast Bars (AIP,Paleo)

Apple Cinnamon Breakfast Bars, though not a substitute for a full breakfast of protein and veggies, are perfect for a quick hit of energy. OK, they’re also nice for a little treat. 🙂

Apple Cinnamon Breakfast Bars (AIP, Paleo)
Jump to Recipe

Do you ever just need a little something to grab before you get a real breakfast?  Or for when you start getting hungry late in the morning, but it’s not time for lunch?  Or you’re traveling, and you need a snack to take along?  That’s why I invented these breakfast bars.    They are basically chewy granola bars, but, I don’t know, AIP Granola Bars just didn’t have a nice ring to it.  So, they are Apple Cinnamon Breakfast Bars.  You have my permission to call them whatever you like.

The hardest thing about this recipe – and it’s not really difficult – is the “ricing” of the plantain.  To rice a plantain, simply peel it, slice it, pulse it in a food processor without any liquid until crumbly, and voilà!  Since we are using a ripe plantain in this recipe, it might get slightly batter-ish.  That’s ok.

I should tell you that I absolutely advocate eating a full breakfast of veggies, and a high quality protein source.  But I also know that some people can’t digest a big ol’ country breakfast with sausage first thing in the morning.  And also, LIFE. Anyway… Here ya go!

Have a wonderful, stress-free, healing kind of day!

💗,

Wendi

Apple Cinnamon Breakfast Bars (AIP,Paleo)

Recipe by Wendi’s AIP Kitchen – www.wendisaipkitchen.com Course: Sides, DessertCuisine: AIP, PaleoDifficulty: Easy
Servings

12

servings
Prep time

25

minutes
Cooking time

30

minutes

Apple Cinnamon Breakfast Bars are perfect for a quick hit of energy when you’re on the go – or you just want a little treat.

Ingredients

  • 1/2 C. sliced tigernuts (Not nuts.  They are a root.)

  • 1/2 C. tigernut flour

  • 1/2 C. raisins

  • 1/3 C. organic unsweetened shredded coconut

  • 1 T. collagen hydrolysate(opt., for protein and gut health)

  • 1 t. sea salt

  • 1 t. cinnamon

  • 1/4 t. ground clove

  • 1 ripe plantain, riced (See note.)

  • 1 small apple, peeled, cored and shredded (about 1/2 cup)

  • 1 T. pure maple syrup

  • avocado oil or coconut oil, for greasing pan

Directions

  • Preheat oven to 350°. In a large mixing bowl, combine tigernuts, tigernut flour, raisins, coconut, collagen, salt, cinnamon, and ground clove.
  • Add riced plantain, apple and maple syrup.  Mix well.
  • Grease an 8” X 8” baking dish with oil.  Press the mixture evenly into the dish.
  • Bake for 30 minutes.  Cool and cut. Share with a gluten free friend! 🙂

Notes

  • The hardest thing about this recipe – and it’s not really difficult – is the “ricing” of the plantain.  To rice a plantain, simply peel it, slice it, pulse it in a food processor without any liquid until crumbly, and voilà!  Since we are using a ripe plantain in this recipe, it might get slightly batter-ish.  That’s ok.

We are a participant in the Amazon Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

3 Comments

  1. Pingback: Pumpkin Spice Granola - Wendi's AIP Kitchen

  2. The sliced tigernuts are out of my budget. Could I just leave them out, or replace them with more shredded coconut?

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.