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Almond Butter Berry Breakfast Bars

5/14/2019

Ingredients
base layer

2 large eggs
1 cup smooth almond butter
1/3 cuppure maple syrup
1 tsp pure vanilla extract
1 cup blanched almond flour
1/2 tsp baking soda
pinch salt

berry layer

1 and 1/2 cups berries either fresh or frozen, use whatever kind you like! {I used blueberries, strawberries, and frozen cherries}
1 tbsp pure maple syrup
1/2 tsp water if using all fresh berries
*1/3 cup chocolate chunks dairy free chips, or chopped dark chocolate

Instructions
make the berry sauce:

Add the berries and water, if you're using it to a small saucepan and heat over low-med while stirring. The berries will begin to break down as they cook. About halfway through, add the 1 tbsp pure maple syrup and continue to cook until the mixture comes to a simmer. Once you have a thick, bubbling sauce (after about 15 minutes) remove from heat and set aside to cool.

make the base layer:

Preheat your oven to 350 degrees and line a square baking pan (8 x 8) with parchment paper.
In a large bowl, whisk together the eggs and almond butter until smooth. Then whisk in the maple syrup and vanilla.
In a separate bowl, combine the almond flour, baking soda and salt. The stir the dry mixture into the wet until fully combined
Add about 2/3 of the base mixture to the parchment lined baking pan and spread out evenly. If adding the chocolate*, sprinkle it over the mixture now, then top with remaining batter and spread out.
The berry mixture should be thickened and cooled somewhat (if it's warm that's fine.) Pour the berry sauce over the top and swirl it in about halfway down (this way it won't burn on the bottom, but it will still bake into the bars thoroughly.)
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out mostly clean (no batter)
Remove from oven and allow to cool completely before cutting into squares. You can refrigerate or even freeze to speed up the cooling time!
Store leftovers covered in the refrigerator for up to 4 days. Enjoy!

Recipe and Photo from Paleo Running Momma

Paleo Zucchini Bread with Chocolate Chips

5/13/2019

Ingredients

1 cup shredded zucchini — from about 1 medium zucchini
1 large ripe banana
6 large eggs — at room temperature
3 tablespoons pure maple syrup — I like to use Grade B, which has a more intense flavor
2 tablespoons coconut oil — melted and cooled
1 teaspoon pure vanilla extract
3/4 cup coconut flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon kosher salt
4 ounces dark chocolate — chopped into chunks, or dark chocolate chips, divided (to keep the bread completely Paleo, use a dairy-free chocolate such as Enjoy Life)

Instructions

Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a 8x8-inch metal baking pan with parchment paper, allowing some to hang over two sides. Set aside.
Place the shredded zucchini between two paper towels and press out as much water as possible. You can also place the zucchini over a sieve and press a paper towel on the top to dry it. Set aside.
In a large bowl, mash the banana, then briskly whisk in the eggs, maple syrup, coconut oil, and vanilla. Sprinkle in the coconut flour, cinnamon, baking soda, nutmeg, and salt, then stir until evenly combined. The batter will be very thick. Stir in the shredded and dried zucchini, then fold in two-thirds of the chocolate. Pour the batter into the prepared pan and gently smooth the top. Sprinkle the remaining third of the chocolate on top.
Bake for 30 to 35 minutes, until the top is golden and firm and a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for 30 minutes. Then, using the parchment overhang as “handles,” remove the bread from the pan to cool completely.

Recipe Notes

This bread is on the less-sweet side. If you prefer additional sweetness, add an additional tablespoon of maple syrup.
Store leftovers at room temperature for up to 5 days.
To freeze, wrap the cooled bread tightly and freeze for up to 3 months. Let thaw overnight in the fridge.
Coconut flour has very particular baking qualities and cannot be substituted.

Recipe and photo from Well Plated

Paleo Sweet Potato Blueberry Breakfast Bars

4/24/2019

Ingredients

3/4 cup mashed sweet potato
1 tablespoon vanilla extract
1 tablespoon coconut oil, melted
1 tablespoon raw honey
1 egg
1/2 cup almond meal
1/8 cup coconut flour
3/4 teaspoon baking powder
1/2 cup blueberries

Instructions

Preheat oven to 350 degrees
Roast or microwave one large sweet potato until soft. Scoop out the inside and reserve 3/4 cup
In a medium bowl, combine the mashed sweet potato, vanilla extract, melted coconut oil, raw honey, and egg
Add the almond meal, coconut flour, and baking powder. Mix well
Grease a 9×5 inch loaf pan and pour in the batter, pushing it into all the corners and middle of the pan to avoid large air bubbles. Smooth out the top
Place the blueberries in a single layer on the top and gently press the berries into the batter
Bake for 35-40 minutes, or until the middle is set
Let cool and cut into small bars. Serve immediately or refrigerate to store

Recipe and Photo from Physical Kitchness

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