Today I’m the guest blogger on the Honeyville site, where I’m sharing this wonderful gluten-free, vegan breakfast bar recipe I enjoy making and eating. Please also note that this post contains affiliate links to where you can buy the specific ingredients I mention.
I’m often bored with breakfast and cooking in the morning is a hassle, so when I found this recipe for a raspberry breakfast bar that I could prepare on Sunday night and enjoy eating all week long, I was so happy! I’m sharing this recipe with you today – along with some of the tweaks I made along the way. Please visit my full post over at the Honeyville blog too. Honeyville makes the best almond flour – you can buy Honeyville almond flour* and see for yourself!
The first part of this recipe requires you to make a basic gluten-free dough. This dough is delicious – it can be used as the base of various recipes – serving as the crust for pizza or quiche.
Once you have the yummy dough mixed together, you’re ready to make these beautiful and flavorful breakfast bars.
Tip! Allow the bars to cool in the fridge overnight and they will be much easier to cut the next day. You’ll be so happy when you wake up to this delicious, protein-packed breakfast. Oh, and you can pass this recipe off as a delicious dessert too – it’s that good! Enjoy!
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