A while ago I shared my delicious healthy version of Homemade whole grain Nutri-bars for breakfast. Since then, I've learned about some lovely gluten-free, grain-free options for making these bars that also make them lower glycemic, no sugar added and completely delicious. I don't miss the sugar. I will admit, I do miss my sanity sometimes.
To my dear sister Auntie Em...these are for you! I could just picture her in her little car driving past the wind and waves of the Great Salt Lake while munching one of these in the morning...and it made me smile. It also made me terribly happy. Love you girlie. Love you.
Chef Tess' Almond-Pistachio Breakfast Nut-ri BarsIngredients:
1 3/4 cups Blanched Almond Flour
1/2 cup natural pistachio butter or almond butter
1/2 cup granular erythritol
2 Eggs (vegan omit egg and use 1/2 cup water plus 1/2 tsp xanthan gum)
2 tsp vanilla bean paste
1/2 tsp salt
1 tsp xanthan gum
1/2 tsp baking powder
1 cup naturally sweetened 100% fruit jam
Preheat Oven to 350 degrees. In a large bowl, combine dry ingredients. In a medium bowl, whisk together wet ingredients. Stir wet ingredients into dry mixture until thoroughly combined.
I make my own fruit jam but you can easily use any low calorie sugar-free fruit jam, as long as it is really fruity.
Oh. Special shout-out to Superior Nut Company for the divine happiness of pistachio butter . Holy cow. I'm in love.Take dough and roll out on a baker's mat or an oiled baking sheet. This is a half-sheet pan.
Very gently ease a long cake-spatula under the edge of the cookie and roll it over the filling, just overlapping the two sides by about half an inch. This always makes me break into singing "Roll-roll-roll your boat"...and I'm really weird. Merrily...Merrily...scarilly...scarilly...Chef Tess is insane...
Pinch them closed. cut in half.
Gently roll over so the logs are seam-side down.
Remove from pan and wrap for breakfast...or eat them all in one sitting. Whatever you want.
There you go! Some awesome breakfast grabs for the very coolest ever! YOU! Onward and upward my darlings!!
Always My Very Best,
Your Friend Chef Tess