Recipe of the Week: Strawberry Banana Paleo Breakfast Bars
These soft and chewy bars make an easy portable breakfast, so you can still get the nutrition that you need first thing in the morning.
INGREDIENTS
1 1/2 cups walnuts, chopped
1 1/2 cups unsweetened coconut flakes
2 ripe bananas
1 tsp vanilla
1/2 tsp salt
Strawberry jam
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper.
- Place one cup walnuts and one cup coconut flakes into a food processor.
- Pulse to break down. Add the bananas, vanilla, and salt and blend until the mixture is completely combined.
- Transfer the mixture to a loaf pan and use a spatula to smooth out.
- Bake for 25 minutes.
- Meanwhile, place the remaining coconut flakes in a skillet over medium heat. Toast until lightly browned, stirring frequently. Remove from heat. Mix in the remaining walnuts.
- Remove the loaf pan from the oven and spread a thin layer of jam over the bars.
- Sprinkle the toasted coconut flake mixture over the top.
- Bake for an additional 5-10 minutes, or until golden brown.
- Allow to cool completely before slicing into bars.
- Refrigerate for 30 minutes before serving. Store in the refrigerator.
Recipe courtesy of Hudson Valley Regional Farmers Market
Open Every Sunday
10am-2pm
(Closed on select holidays)
15 Mount Ebo Road, South
Brewster, New York 10509
Putnam's ONLY Year-Round Farmers Market
OPEN RAIN OR SHINE
Under the Tent or in the Lobby in Inclement Weather
Brewster, NY 10509
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