Peace, Love & Lentil, Cranberry and Ginger Breakfast Bars
1/2cupbutter(plus extra for greasing pan), melted
1cupwhole wheat flour
1cupall-purpose flour
1cuprolled oats
1cupbrown sugar
1/2teaspoonsalt
1/2teaspoonbaking soda
1/2teaspooncinnamon
1cupdried cranberries
1cupwhole almondschopped
2tablespoonscrystallized gingerfinely minced
1/2cupapplesauce
2largeeggslightly beaten
2cupsgreen lentilscooked and cooled to room temp
2teaspoonsvanilla
1cupwhite chocolate chips
Peace, Love & Lentil, Pumpkin and Coconut Breakfast Bars (Vegan)
1/2cupcoconut oil(plus extra for greasing pan), melted
1cupwhole wheat flour
1cupall-purpose flour
1cuprolled oats
1cupbrown sugar(if prefer your bars a little sweeter, you can add ¼ cup more.)
1/2teaspoonsalt
1/2teaspoonbaking soda
1/2teaspooncinnamon
1cupdried cranberries
1cuppecanschopped
2tablespoonscrystallized gingerfinely minced
1/2cupflaked coconutpreferably unsweetened
1 (15-ounce)canpumpkin
2cupsgreen lentilscooked & cooled to room temp
2teaspoonsvanilla
1cupdark chocolate chips
Instructions
Peace, Love & Lentil, Cranberry and Ginger Breakfast Bars
Preheat oven to 350 degrees.
Grease 9” x 13” baking pan.
(For easy removal: Line pan on long side with a double sheet of foil, overhanging the sides of the pan. Grease under and over the foil. When cool, just lift them out to a cutting board.)
In large bowl, combine and mix well flours, oats, sugar, salt, baking soda and cinnamon. Stir in cranberries, almonds and ginger.
In medium bowl, combine and gently stir together ½ cup melted butter, applesauce, eggs, lentils and vanilla.
Add the wet mixture to the dry and stir until just combined. Add mixture to prepared baking pan and gently press to make an even layer.
Bake at 350 degrees for 25 to 35 minutes or until golden brown on the edges and cooked through.
Let cool completely and cut into 16 bars.
Melt white chocolate chips in double boiler or microwave and stir until smooth. Drizzle over bars.
Store any leftover bars in refrigerator or freezer.
You can wrap the bars individually in waxed paper and freeze them to grab when you need a healthy breakfast or snack on the go.
Peace, Love & Lentil, Pumpkin and Coconut Breakfast Bars (Vegan)
Preheat oven to 350 degrees.
Grease 9” x 13” baking pan.
(For easy removal: Line pan on long side with a double sheet of foil, overhanging the sides of the pan. Grease under and over the foil. When cool, just lift them out to a cutting board.)
In large bowl, combine and mix well flours, oats, sugar, salt, baking soda and cinnamon. Stir in cranberries, pecans, ginger and shredded coconut.
In medium bowl, combine and gently stir together ½ cup melted coconut oil, pumpkin, lentils and vanilla.
Add the wet mixture to the dry and stir until just combined. Add mixture to prepared baking pan and gently press to make an even layer.
Bake at 350 degrees for 25 to 35 minutes or until golden brown on the edges and cooked through.
Let cool completely and cut into 16 bars.
Melt dark chocolate chips in double boiler or microwave and stir until smooth. Drizzle over bars.
Store any leftover bars in refrigerator or freezer.
You can wrap the bars individually in waxed paper and freeze them to grab when you need a healthy breakfast or snack on the go.
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