Powder Breakfast Bars

Powder Breakfast Bars

Ingredients:
½ tsp ground cinnamon
¼ tsp baking powder
¼ tsp salt

Directions:
1
1 tbsp ground flax seeds Preheat the oven to 350°F/180°C/gas 4. Lightly oil a
9-in/23-cm square cake pan/tin. In a large bowl, mix together
½ cup/100 g almond
the oats, flour, protein powder, cinnamon, baking powder,
butter
and salt. In a cup, whisk the flax with ¼ cup/60 ml water and
½ cup/120 ml agave
let stand while you prepare the rest, stirring occasionally.
syrup
2
1 tsp vanilla extract In a small bowl, whisk together the almond butter, agave
syrup, 2 tbsp oil, and vanilla until smooth. Stir the flax mixture
1 cup/170 g chopped
into the almond butter mixture. Stir the wet mixture into
pitted dates
the dry, and use your hands to combine it thoroughly. Stir
8 in the dates.
MAKES BARS
3
Scrape the mixture into the prepared pan and use wet
hands to pat it evenly in the pan. Bake for 25 minutes, until
the mixture is golden brown around the edges and slightly
puffed in the middle. Let cool on a rack. Cut into eight bars.
Wrap individually and refrigerate for up to 1 week or freeze
for up to 3 months.
80
81
BREAKFAST
Dried cherries and maple syrup make these scones
2 cups/255 g
whole-wheat/wholemeal into a taste sensation. It’s best to measure the
pastry/soft-wheat flour coconut oil while it’s soft, put it in the freezer until
1 cup/115 g unbleached firm, then knock it out of the cup to grate it. Corn
all-purpose/plain flour,
oil adds a buttery flavor to these hearty, filling
plus extra for the counter
wonders.