Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.

Rooibos tea butternut breakfast bars

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I can’t really eat eggs so I am always on the look out for an egg free breakfast alternative. These bars are really tasty and would make a great breakfast option.  They have a bread pudding type consistency and would be really good with a little coconut milk over the top.  I went outside to soak up some sun for a few minutes today and my 3 year old had decided to come in the house and eat half of the pan of these bars. I guess that means they get the kid seal of approval!

Rooibos tea butternut breakfast bars

1 cup cooked butternut squash

1/4 cup fresh ground coconut flour

1/4 cup whole pumpkin seeds

2 tablespoons ground flax seeds

1/4 cup warm water

1/2 cup ground dry roasted sunflower seeds

1/4 cup melted coconut oil

3 tablespoons fresh squeezed orange juice

2 tablespoons raw honey

1/4 cup golden raisins

1/4 cup chopped walnuts

1 tablespoon lemon juice

2 teaspoons lemon zest

1 teaspoon orange zest

30 drops vanilla stevia

1 teaspoon molasses

1 teaspoon baking powder

1 tea bag of rooibos tea

1 teaspoon fresh grated ginger

1 teaspoon cinnamon

1 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/2 teaspoon cardamon

pinch of sea salt

Combine the ground flax seeds with the warm water and mix for a minute or so. Combine all the ingredients together in a greased 8×8 baking pan and sprinkle the top with some of the chopped walnuts. Cook at 300 for about 20 minutes or until slightly firm.

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