This blog is all about Food. Real Food. Food that Nourishes, Heart and Soul.

Real Ingredients, Organic and Locally sourced whenever and where ever possible, shared with love.

No packages, no ingredients that are impossible to pronounce.

Real, honest food, from my kitchen to yours. Enjoy!

Sunday, 18 January 2015

Cranberry Coconut Breakfast Bars

I apologize, dear readers, for the lack of recipes lately. Between the holidays, a promotion at work, and life in general, it seems I have been a wee bit side tracked when it comes to getting recipes posted. Lots has been going on in the kitchen, but when all was said and done, something had to give, and the blog has suffered. I intend to correct that here and now though by giving you a wonderful grain free bar that is perfect for a quick breakfast or snack. These bars are heading to work with me tomorrow for an early morning staff training (along with another soon to be posted recipe...Grain Free Coconut Cinnamon Streusel Muffins). Not too sweet, portable, and full of yummy grain free nutrients to fuel your morning...or your break, or whenever you need a satisfying bite to eat. We usually cut these into at least 16 bars, and they store well in the freezer for those crazy busy mornings. 

Cranberry Coconut  Breakfast Bars

3 eggs
3 very ripe bananas (mine were previously frozen and thawed)
1 cup full fat milk kefir or yogurt  
1/3 cup gently melted coconut oil, cooled slightly
2 tbsp apple cider vinegar
2 tsp vanilla
1/3 cup coconut sugar
2/3 cup coconut flour
¼ cup Arrowroot flour/starch
¼ cup chickpea flour
¼ cup ground Chia seeds
1 tsp baking soda
1 tsp of salt
1 cup fruit-juice-sweetened dried cranberries
1 cup unsweetened shredded coconut (Organic Traditions is my fav!)

Preheat oven to 375F. Grease a 9X13 glass baking dish or line with parchment paper and set aside. 
Beat the eggs, kefir, coconut oil, vinegar, vanilla and bananas together in a large mixing bowl until frothy with an immersion blender.  Add the coconut sugar, flours, baking soda, and salt. Mix well again ensuring there are no lumps left.

Mix in the dried cranberries and coconut  with a wooden spoon or spatula to evenly distribute.
Scrape the batter into prepared pan, and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan completely before cutting into desired shape. 
Store in an airtight container for 3-4 days in the refrigerator, or wrap individually and freeze for up to 6 months. 

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