Recipe for Frozen Blueberry Breakfast Bars
This recipe for Paleo-friendly frozen blueberry breakfast bars is just the right kind of fruit bar to satisfy your sweet tooth. It’s light and not overly sweet to fit into a Paleo lifestyle.
Preparation time: 20 minutes, plus freezing time
Cooking time: 15–20 minutes
Yield: 10 servings
Blueberry Topping (see recipe below)
1/2 cup almonds
1 cup pecans
1/2 cup macadamia nuts
1/2 cup coconut flour
2 teaspoons arrowroot powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup coconut oil, melted
2 tablespoons full-fat coconut milk
2 tablespoons raw honey
1 teaspoon vanilla extract
Blueberries for garnish
Preheat the oven to 350 degrees F and line an 8-x-8-inch baking pan with parchment paper, making sure the paper covers all four sides of the pan.
In a food processor, chop the almonds, pecans, and macadamia nuts until they’re coarse ground.
Add the coconut flour, arrowroot powder, baking soda, and salt and pulse to combine. Add the coconut oil, coconut milk, honey, and vanilla and process until the ingredients clump together and form the dough.
Press the dough evenly on the bottom of the prepared pan and bake until the edges and top start to turn golden brown, about 15 to 20 minutes. Set the pan to cool on a wire rack.
Pour the Blueberry Topping evenly over the cooled crust and freeze until firm. Cut into bars and sprinkle the top with blueberries.
Allow the bars to sit at room temperature for about 10 minutes before serving. Keep any leftovers frozen.
Note: The cream from a can of coconut milk is what you get when you refrigerate a can of full-fat coconut milk overnight and scoop out what forms at the top of the can, discarding the water. Keeping a can or two of coconut milk in the fridge is always a good idea for when you want to make recipes like this.
2 cups frozen blueberries, thawed
1/3 cup chopped bananas
1 tablespoon coconut oil, melted
1 teaspoon fresh lime juice
Cream from one 13.5-ounce can full-fat coconut milk
Puree the blueberries, bananas, coconut oil, and lime juice in a food processor.
Using a stand mixer or hand mixer, whip the coconut milk cream until fluffy, then use a spoon to fold the blueberry mixture until fully combined.
Per serving: Calories 342 (From Fat 270); Fat 31 (Saturated 14g); Cholesterol 0mg; Sodium 171mg; Carbohydrate 18g (Dietary Fiber 5g); Protein 4g.