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. 🙂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!
Apple Cinnamon Breakfast Bars (AIP,Paleo)Course: Sides, DessertCuisine: AIP, PaleoDifficulty: Easy
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.
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
- 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! 🙂
- 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.
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