Not being able to eat eggs makes breakfast a very complicated matter when you try to stick to paleo eating.  There aren’t very many breakfast options when you cut out grains and eggs!

I found a really good egg-free paleo breakfast bar recipe on Elana Amsterdam’s website, and thought I’d modify it a bit to kick it up a notch.  I’m always looking for new flavors, and have recently been on a bit of a lavender kick.  I came across a huge bag of freshly dried lavender buds at the local farmer’s market a few weeks back, and have been going a bit crazy!

I modified the original recipe by adding 2 tbsp of lavender and the zest from one lemon.  I also dulled the sweetness a bit by subbing honey with agave nectar.

 

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Make sure you chop the lavender real fine…

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Start by combining almond flour with salt, lavender, and lemon zest in a food processor, and pulse until well combined.

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Add agave, water, coconut oil, and vanilla; pulse until combined.

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Pulse in coconut, chopped pecans, sunflower seeds, almond slices and currants

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.Press into a 8 x 8 pan (use wet fingers to compact it real well)

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Bake at 350 for 20 minutes.  Let cool at least (very important) 2 hours before cutting and serving.

Enjoy!

Lemon Lavender Paleo Breakfast Bars - Egg-free
 
Ingredients
  • 1 cup blanched almond flour
  • ¼ teaspoon pink himalayan sea salt
  • ¼ cup coconut oil
  • 2 tbsp agave nectar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened shredded coconut
  • ½ cup chopped pecans
  • ½ cup sunflower seeds
  • ¼ cup sliced almonds
  • ¼ cup dried currants
Instructions
  1. Make sure you chop the lavender real fine…
  2. Start by combining almond flour with salt, lavender, and lemon zest in a food processor, and pulse until well combined.
  3. Add agave, water, coconut oil, and vanilla; pulse until combined.
  4. Pulse in coconut, chopped pecans, sunflower seeds, almond slices and currants
  5. Press into a 8 x 8 pan (use wet fingers to compact it real well)
  6. Bake at 350 for 20 minutes. Let cool at least (very important) 2 hours before cutting and serving.
  7. Enjoy!