Blueberry Peach Breakfast Bars

These bad boys are free of any added sugar whatsoever and this recipe features my fav grain free & gut friendly flour alternative of the moment-tigernut flour! Learn more about this nutty tasting, lightly sweet, fiber-rich root vegetable here. You can absolutely sub any fruit you like and make this a healthy dessert vs. a breakfast by adding a spoonful of coconut whipped cream or coconut milk icecream! Are you strict Autoimmune Paleo (AIP)? Sub a gelatin egg (see below) for the regular egg and leave out the flax and nut topping-add coconut flakes instead

What you need:

• 1 and 1/4 cup tigernut flour-sifted!

• pinch of pink salt

• 1/2 tsp baking soda

• heavy dash of cinnamon

• 1/4 cup melted coconut oil

• 1/4 cup + 1/8 cup full fat coconut milk (canned)

• 1 tsp vanilla extract

• 1/2 tsp raw apple cider vinegar

• 1 pastured egg (room temp)

  • OR 1 gelatin egg-(1 T grass fed gelatin with 1 T lukewarm water until gelatin is wet; pour in 2 T hot boiling water and whisk vigorously until it thickens)

• 1.5 T ground flaxseed (flaxmeal)

• 1 small peach (chopped)

• 1/4-1/3 cup blueberries

• 2-3 T chopped pecans (optional)-leave out for strict AIP

How you do it:

1. Preheat oven to 375, line 8×8 with parchment paper or grease well with coconut oil

2. Combine dry ingredients

3. Combine coconut oil. coconut milk, vanilla

4. Whisk apple cider vinegar into wet ingredients, whisk in egg until well combined

5. Add wet to dry until combined

6. Pour into baking dish and top with fruit, press down lightly to make sure fruit is in the batter

7. Top with chopped nuts

8. Bake for 35-40 min or until edges look golden + knife comes out clean -should appear soft in texture like a muffin/scone

9. Let cool & slice

Makes 9-12 bars depending on how you slice ’em

Store in the fridge for 2-3 days or freeze!

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