Almond-pistachio breakfast nutri-bars. Grain-free, gluten-free, guilt-free

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 Bars 

 Ingredients:
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 

Directions:
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. 

 Roll into a rectangle, 16 inches by 20 inches.  Cut into 4 sections, 5 inches by 16 inches each. 

 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. 

Bake 350 degrees 17-20 minutes. Allow to cool on the pan. 

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

Homemade Whole Grain Nutri-Bars

Yes, I realize it's Freezer meal Friday. Breakfast is a meal. Grab-n-go is a must have. This just seemed like a perfect fit after this week's Homemade Fig Bars (Tutorial 101). Plus, I promised I'd share it this week and so far, this is the only thing I have not done for my people...who I adore. So, here it is. We freeze these little bad-boy happy treats. They're made with spelt flour and are fat free sweetened with honey. Now, what's not to love about that?!

For the filling, you will need 1 1/2 cup real fruit spread (those without sugar are awesome). If you use homemade jam, be sure it's pretty thick. You may need to add 1-2 Tablespoons of ultra-gel or heat it with 1-2 T of cornstarch mixed into the jam to make it a bit more firm as a filling. So far, the fruit spreads that are 100% fruit seem to be the best bet. I realize that this may be evil to suggest...but I'm good that way. How about using the Black Forest Macroon Conserve ? Wouldn't that be amazing?!

For the dough:
1/2 cup mashed banana (one banana is just about right)
1/2 cup honey or brown rice syrup
1 egg
2 tsp vanilla
1 tsp rum extract
1/2 tsp salt
1/2 tsp baking soda
3 3/4 cup whole wheat pastry flour or spelt flour

Combine the banana, honey, egg, vanilla and rum. Add the dry ingredients and form into a soft dough. Roll out dough and cut it as described in the Homemade Fig Bars (Tutorial 101), but instead of using the pastry bag of fig filling, fill your pastry bag with your fruit jam filling.

Oh my gosh. Don't lick the computer screen. Seriously. This is a homemade pink champagne and raspberry filling. Non-alcoholic...but very good.

This dough is not as delicate as the cookie dough, but it still needs to be handled with care. Fold it over the filling.

Cut into 8 inch bars and with a spatula, carefully flip, seam side down, onto a baking sheet. Preheat oven to 375 degrees.

I was able to bake them an inch apart. They don't spread much.

Bake 12-14 minutes. I lightly dust mine with some lavender vanilla infused powdered sugar. This of course makes me feel like a fairy princess to put "happy dust" on stuff. That almost sounds like a drug reference. I know.

I've just made you an addict.

Allow to cool completely. These are perfect for snack baggies and keep frozen 1-4 months (though I don't think they will last that long with addicts in the house). Yield 20 bars.

There you go.