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Wheat-Free Cashew Breakfast Bars

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"My family reminds me weekly to make these so they do not run out. These bars are great if you have little time for breakfast. They are also great for an after-school snack or a small dessert. I always keep some in the fridge. Store in an airtight container in refrigerator."
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Ingredients

21 m servings 68
Original recipe yields 36 servings (36 bars)

Directions

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  1. Spray an 8x8-inch glass baking pan with cooking spray.
  2. Place cashews in a food processor; grind until the consistency of flour.
  3. Combine ground cashews, rice cereal, sunflower seeds, nut butter, agave, oats, and flaxseed meal in the bowl of a stand mixer; blend until smooth.
  4. Press cashew mixture firmly into the prepared baking pan with a spatula.
  5. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Spread over cashew mixture.
  6. Chill in the refrigerator until set, about 5 minutes. Cut into 1-inch squares.

Footnotes

  • Cook's Note:
  • Raw cashews can be substituted for the roasted cashews if desired. Brown rice crisp cereal can be substituted for the rice crisp cereal, and peanut butter can be used instead of soy nut butter.

Nutrition Facts


Per Serving: 68 calories; 3.4 8.4 1.6 0 21 Full nutrition

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