Breakfast Bars and Glazed Nuts....... YUM!

Breakfast Bars:

Gluten Free Breakfast Bars
1 ¼ cup blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda

¼ cup grapeseed oil
¼ cup agave nectar
1 teaspoon vanilla extract
½ cup shredded coconut
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup almond slivers
¼ cup raisins

1. In a small bowl, combine almond flour, salt and baking soda
2. In a large bowl, combine grapeseed oil, agave and vanilla
3. Stir dry ingredients into wet
4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
5. Grease an 8x8 baking dish with grapeseed oil
6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
7. Bake at 350° for 20 minutes
8. Serve
9. recipe printed from Elana's Pantry:http://www.elanaspantry.com/breakfast-bars/

** I don't use grapeseed oil. I always substitute butter in her recipes when it calls for grapeseed oil. In this recipe I used 2 TBSP butter and 2 TBSP coconut oil. I used chopped almonds, and added dark choc chips. I also used a pie dish because I could not find my 8X8 pan.

Glazed Nuts: I have been dying for these!

Now I can have them sugar free! :)

1 egg white

1/2 tsp salt

1/2 tsp cinnamon

1/8 cup perrier

1/2 cup splenda or sweetner of choice

2 cups nuts

Preheat oven to 250 degrees.

Wisk egg white until frothy.

Add perrier and wisk until frothy again.

Add salt, cinnamon, sugar and nuts.

Stir until completely coated.

Pour out onto a nonstick cookie sheet,

so they are one layer thick.

Bake for 1 to 1.5 hours,

until liquid is absorbed,

and they are shiny and crispy.

Mine took an hour. Stir half way thru.

These are so good,

and the house smells good too!

You can double/quadruple this recipe.