Lets add healthy choices to our Breakfast.
There’s something to be said for starting the day with a nice healthy meal. Whether its a smoothie, a breakfast bar or our wonderful Avocado on raw ciabatta
This Pistachio and Cranberry Breakfast bar recipe is one of those fantastic ones you want to have in the freezer all the time. I make it by the batch, slice it and freeze it and then you are never short when you have to have breakfast on the run!!
Its great for kids school lunches as well. (just make sure you check what the nut policy is at your kids school)
Once again created by the amazing Laura Barnett, owner of Live Foods Cafe. Maleny.
Pistachio and Cranberry Breakfast bar
Recipe Type: Breakfast
Author:
Prep time:
Total time:
Serves: 14 bars
Ingredients
- 1 cup shelled pistachio nuts
- 1 cup almonds
- 1 cup sunflower seeds
- 1 cup flaked coconut
- 1 cup dried cranberries
- 1/2 cup sesame seeds
- 1/2 cup tahini paste
- 1/2 cup raw agave, coconut nectar or honey
- 1/2 cup cacao butter melted
- 1 tspn Himalayan or Celtic sea salt
Instructions
- Place sesame seeds in a coffee grinder and grind until powdered. Place powder in a food processor with almonds and process until almonds are almost ground into a meal. Add Pistachios, sunflower seeds, coconut, cranberries and salt and pulse around half a dozen times to roughly chop and combine the mixture. Empty into a large mixing bowl, add all other ingredients and then mix through well with a large spoon. Line a shallow baking tray with waxed paper, press mixture very firmly into tray, (remembering to press well into the corners) then place in the fridge to set for approximately 30 minutes. Once set, remove from fridge and from tray then cut into small bars with a large, sharp knife. Will stay fresh in a refrigerated, sealed container for around 2 months.
Calories: 219