Watch a six-minute video showing how to make gluten-free, dairy-free honey nut breakfast bars that arefull of protein.
In trueAlt-Baking Bootcampfashion, these honey nut breakfast bars are gluten-free and dairy-free.
Theyre also full of protein, fiber, healthy fats, and inflammation-fighting spices.
Talk about a power breakfast, right?
Nuts are also high in fiber and the oats in this recipe ups it even more.
Handal also addscinnamon,ginger, andcardamomstraight into the batter.
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
This trio gives the bars a warming flavor that pairs perfectly with the tahini.
Theyre also all linked to helping fight inflammation.
Raisins or cherries will also work in this recipe, Handal says.
In the episode, Handal shows exactly how to transform the handful of ingredients into delicious, nutrient-packed bars.
Theyre so good, you just might want to pack an extra one to enjoy later too.
Use an electric mixer to cream the vegan butter and sugar.
Add the dry ingredients to the batter.
Mix them all together.
Put the bowl with the batter in the fridge for 30 minutes.
Pour the batter into a loaf pan.
Bake it in the oven at 375F for 20 minutes, rotating it halfway through.
Once its done baking, let it cool and put it back in the fridge for 30 more minutes.
Take the loaf pan out of the fridge and use a knife to cut the loaf into bars.
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