Yum! Re-doing the homemade clif bars we did a while back to see what we can do without grains, and here’s a GAPS/SCD friendly granola-ish bar.
- 3 cups soaked, dehydrated almonds
- 1 cup frozen organic strawberries
- 1 cup raisins
- 2 tablespoons Coconut Cream Concentrate from Tropical Traditions- optional, I think, or replace with some coconut oil
- 3 tablespoons honey
- Pinch of sea salt
Ran through the food processor with the metal blade, then pulsed for a little bit until it was nice and blended. The food processor didn’t have a problem with the frozen berries. I used frozen just because that’s what I had on hand.
Spread into a 8×8 Pyrex that I had greased with palm oil, baked at 250 degrees for 30 minutes, cut into bars (squares), returned to the oven at 250 for another 30 minutes, carefully removed with a spatula and allowed to cool upside down. They really were goopy when I took them out of the pan, but stayed together well once cool.
No preservatives, so keep in the fridge. We loved them! Got to soak and dehydrate some more almonds so I can do some more. With the weather warming up, it’s nice to be able to grab something to eat while enjoying the sunshine.
Part of Fight Back Friday
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Grain-Free Holiday Desserts, Breakfasts, and Side Dishes
Candied Butternut Squash, Zesty Lime Custard, Honey-Sweetened Pecan Pie, Slow Cooker Cranberry Sauce, and 10 more holiday recipes that you'll love for the way they taste and the way they make you feel.