I have been on a quest to make a breakfast bar that is filling, has everything I need for breakfast and tastes great. I modified Louis Lang’s almond flour bread recipe and came up with a tasty little breakfast bar. When I finished mixing it and tasted the dough (benefit of being the cook). The dough actually tasted like a good cookie dough. I know that does not sound like much but if you have made almond flour breads before they are good, but the dough does not taste like cookie dough. You have got to try this just to taste the dough.
- 2 1/2 cups almond flour
- 1/4 cup of butter melted
- 1 cup of farmers cheese
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
These are the extra ingredients, you can play with the mixture to find something you like.
- 3/4 cup raisins
- 1/2 cup dried cranberries (This one really is optional, I like them Susan does not.)
- 1/2 cup walnuts chopped, or pecans, whatever is handy
- 1/2 cup macadamia nuts, chopped
- 1/2 cup sunflower seeds
- 1/2 cup dates, chopped
- 1/2 cup honey
- 3/4 cup dried coconut flakes (large flakes are great for texture)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla
Preheat oven to 350°F. Place the coconut flakes in a small bowl and add a little water, about 1/2 cup to soften them, or they may dry out your batter. Place 3 eggs in a mixing bowl, add farmers cheese and melted butter, and honey. Mix until it is a consistent mixture like smooth butter. Add Almond flour, baking soda, salt, cinnamon, nutmeg, and vanilla. Mix the dough, it will be a little lumpy. Do not worry its about to get a lot lumpier. Remove the coconut from the water. Fold in the nuts, seeds, coconut, raisins, and cranberries to make a large lumpy well mixed ball of goodness. Spread the dough in a PREBUTTERED, 9 1/2 x 9 1/2 silicon baking pan. Nothing sticks to silicon especially with a little butter. Now bake it for 30 minutes. If a toothpick stuck in the center comes out clean than it is fully cooked. This recipe will freeze well if you cannot eat it all within a week.