Hello Darlings! Chef Tess is here for another fantastic taste of divine happiness.  I’ve been making homemade breakfast bars for years. In the olden-days I didn’t make these with almond flour (since we don’t have any gluten-free issues in my family). The original tutorial post is here: Homemade Whole Grain Nutri-Bars.  Now that I’m lower sugar, and baking lower carbohydrate the use of almond-flour has been a life saver! These bars are gluten-free, grain-free, Paleo-friendly and naturally sweetened.  A few months ago I introduced  Almond-pistachio breakfast nutri-bars to my blog readers.  I now run out the door every morning with breakfast in-hand! School is in session. Life is always in session. When do I have time to bake something for my family?  I’ve resorted to baking breakfast bars late in the evening on Saturday.  Yes,  it is still a priority to me to make sure there are healthy snacks around. A few weeks ago we had the idea around here to make the outside cake-wrap on these bars from a chocolate almond-flour brownie dough.  As always, we’re still keeping with the natural sweeteners, low-glycemic, guilt-free, gluten-free happiness theme (also insert sunshine, lollie-pops and rainbows… That’s how we roll).

Moment of silence for the good Dutch Baker’s Cocoa. Um…yeah…I seriously have more of this in my pantry than I should ever admit openly.  Wait. I just admitted it openly didn’t I?  Healthy Chocolate Waffles and today’s breakfast bars have to be made at least once a week in order for me to survive, right?  You know what I like most about this cocoa? This cocoa has a smooth mellow chocolate flavor with a lingering depth and richness. I’ve never seen its equal. Ever.

For the filling on the bars I used the intense and remarkable flavor of  Instant Jam from Freeze-Dried Fruit.  If you’ve never had it, you’re in for a really amazing flavor-tastic treat!
Plus…freeze dried raspberry hydrate to look just like real raspberries. It’s the wildest thing ever.
A lower sugar very clean version of the jam is what I use for the filling (no grain).
Are we ready for the recipe and tutorial?
Chocolate Raspberry Breakfast No-Grain-Bars Recipe
½ cup Water
1 tsp Vanilla
1 tsp Xanthan Gum
1/3 cup Honeyville Egg White Powder or Ova Easy egg white crystals
¾ cup Water
¼ cup Honeyville Organic Coconut Oil, slightly melted
1 T Vanilla
Filling: In a small saucepan, combine the filling ingredients. Simmer over low heat 3-5 minutes. Remove from the heat. Smash berries until a jam-like texture is achieved.

Dough: Combine all the dry ingredients with a wire whisk in a large mixing bowl. Add the liquid ingredients and stir until well blended. 

I use vanilla bean paste. Regular vanilla can be used in place of it in your recipe, but I just love this stuff.

The dough should seem rather stiff.

Forming Bars: Roll the dough between two pieces of baking parchment paper in a rectangle (1/4 inch thick).

To ease in the spreading out of the dough, I lightly coat the top with a small amount of coconut oil.  This will also help keep the parchment paper from sticking to the dough. 

Cover with a clean layer of parchment paper and roll thin, about 1/4 inch.

Remove the top paper and divide into 5 equal strips.

Spoon the berry mixture into a pastry bag. Squeeze along the middle of the dough strip.

Gently roll the dough around the filling mixture, slightly over-lapping in the middle.

 Roll the bar over so it is seam-side down, about2 inches apart.  Bake in a 325 degree oven 17-19 minutes. Cut into a 2 inch bars with a sharp knife. Yield approximately  24 bars.

Serve warm right from the pan. 

I’ve found that these will store beautifully when individually wrapped in a strip of parchment paper or plastic wrap.  Stacked in a freezer-friendly container that is air-tight, they are the perfect grab for a wicked-crazy morning…or a wicked-delicious late-night snack.  Usually by the second day, the jam has really made the cake of the outer-layer super soft and chewy.   Either way, I’ve got something low calorie, lightly-sweet and remarkably perfect! 
There you go. 

Always My Very Best,
Your Friend Chef Tess