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Lower Histamine Breakfast Bars

Betsy Leighton | My Inert Life | www.myinertlife.space
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • ½ cup ChocZero sugar-free maple syrup or pure maple syrup, if tolerated
  • 2 cups pumpkin seed flour or almond meal, if tolerated
  • 1 tsp baking soda
  • ½ cup olive oil or melted butter
  • ½ cup raw sprouted pumpkin seeds
  • ½ cup chopped pecans
  • ½ cup unsweetened desiccated coconut
  • ½ cup raw sprouted sunflower seeds
  • ½ cup raisins or dried cherries if tolerated
  • ½ cup ChocZero sugar-free chocolate chips
  • ½ cup optional: any combination of hemp hearts, chia seeds, or flax meal totaling ½ cup if desired
  • 1 tsp vanilla extract or ½ tsp. pure vanilla bean powder
  • 1 tsp sea salt
  • 1 egg or substitute a chia or flax egg to make this recipe vegan

Instructions
 

  • Preheat oven to 350 °F. Place a sheet of baking paper into an 8 x 10-inch baking pan leaving a few inches of paper extending on each side to use as handles after the bars have baked.
  • In a large bowl, whisk together the fat, egg, and vanilla. Add the remaining ingredients and stir thoroughly.
  • Scoop the dough into the prepared pan. Place a piece of plastic wrap or baking paper over the dough and press firmly down on the dough to distribute it evenly into the baking dish. Discard the plastic wrap.  
  • Bake the bars for 20 minutes. Remove from the oven and allow to cool for five minutes. Place the pan in the freezer and freeze them for 30 minutes uncovered (this helps them cut nicely). Remove the pan from the freezer and cut them into 12 bars.  Store the bars in the freezer in an airtight container until read to consume.