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. 🙂
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)
Course: Sides, DessertCuisine: AIP, PaleoDifficulty: Easy12
servings25
minutes30
minutesApple 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.
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The sliced tigernuts are out of my budget. Could I just leave them out, or replace them with more shredded coconut?
Hi! I wouldn’t leave them out, just for consistency and texture. MAYBE more coconut??? 🤷🏼♀️
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hey I was so excited to make these since I had all ingredients in stock (that so rare!) and I followed the steps perfectly – I’m no baker – more of a cook so sometimes following directions is a challenge..anyway As I pressed the mixture into the pan I thought to myself sheesh this looks dry and maybe should have way more apples..and yes it turned out painfully dry and not so much apple as I was hoping for. did i do something wrong? (my riced plantain
was on point)
Hi, Jacqueline! OK, let’s troubleshoot. Since I don’t have benefit of actually seeing what happened, I will ask a bunch of questions to see what might have happened. Did you go back through the recipe to make certain you added each of the wet ingredients? (I’ve made that mistake before!) How big was your plantain? If it was on the small side, it might not have lended enough moisture. Was your plantain black and yellow, or green? Black and yellow, or even all black is optimal for this recipe. What kind of apple did you use? Granny Smith apples can be dry. Did you add a full tablespoon of maple syrup? (I’ve made the mistake before of using a teaspoon instead of tablespoon on accident.) OH, here’s something else to consider: how did you measure the flour? I use the spoon-level-pour method. If you scoop out the flour, you might get too much by weight. These are just questions to troubleshoot. I wish I could peek over your shoulder to see what’s happening, but alas. I have to just ask questions. I’m very curious to find out what the trouble was! If you make it again, you can send me photos of each stage so I can see. Then maybe I’ll have a better idea. Good luck! Lemme know how it goes!
it was the plantain! mine wasn’t quite ripe – sheesh. I was too anxious to make this on a rainy day. Thank you!
Ahhhhh! I’m so glad to know! Yeah, a ripe one will almost become a batter on its own! YAY, we figured it out! 😀
Is it possible to make this without the plantain, or use something as a substitute? I live in small town USA and plantains aren’t available. It’s a 2 hour drive to the “city”.
Hi, Leslie! My suggestion would be to try green bananas. I haven’t tried it myself, but it’s the closest thing to plantains. It may be sweeter, but again, I don’t know for sure. Give it a go! If you do, please let us know how it turned out. Someone else may have the same question. 🙂
Hello! Can this be made with Cassava or Coconut flour instead? Also, do these freeze well? Thank you!
Hi, Megan! I would definitely not sub coconut flour, which is super drying. MAYBE cassava? Most subs do not work in AIP baking since it’s so tricky. As for freezing… I *think* they will freeze. I mean, I think I remember doing that one time, but I’m not sure. Well, some help I am, eh?