Today I wanted to share one of my favorite breakfast bars that I add in to my meals when I am craving something a bit sweet and chewy. After being diagnosed with Candida and Gluten intolerance, it was a major struggle for me to give up my favorite cereals and breakfast bars. Rather than going cold turkey and cutting out my comfort foods, I set out to find a way to recreate the textures I crave. I just had to do it without adding in the inflammatory foods that were causing harm to my system.
How do I incorporate these into my daily meals?
I don’t make this the only thing that I eat for breakfast or a snack. If I do that, I will easily eat the whole pan in about 5 minutes. Although this bar is an excellent source of fiber and healthy fats (which you must have!), it isn’t a complete enough food source to sustain my energy or metabolism. So this is a bar that I eat as a side to my protein source (maybe a shake, eggs, ground turkey sausages) and healthy veggies. Remember when eating for hormone balance, you want to be sure to eat a good source of real protein at every meal to keep your body in a balanced metabolic state!
Okay so for any of my fellow dietary or autoimmune warriors, this bar is also gluten free, dairy free, egg free and free of processed sugar. So yay! This is a love all serve all kind of bar 😉
(adapted from the cook book “The Candida Cure” )
2 cups gluten free oats (Bob’s Red Mill)
2 cups puffed gluten free cereal (think rice crispies as a references)
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup almond milk
1 can coconut milk
1/2 cup nut butter
4 tbs xylitol or 15 drops liquid stevia
Preheat oven to 350
place oats, puffed cereal, baking powder, sea salt, and cinnamon into a baking bowl and stir
Take almond milk, coconut milk, nut butter, xylitol or stevia and blend until creamy. Then add In dry ingredients and blend.
Pour the mixture in to a 9 x 12 baking pan, greased with coconut oil. Sprinkle blueberries over top
cook in oven for 50 mins
cut into squares and serve 🙂