I’m Jenny Finke, the author of GoodForYouGlutenFree.com. I’ve been eating gluten-free since being diagnosed with Celiac three years ago. I blog about my journey and share recipes along the way. Today I’m the guest blogger on the Honeyville site and would like to share a gluten-free, vegan breakfast bar recipe I enjoy making and eating.

If you’re like me, you often get bored with breakfast and could always use a new, gluten-free breakfast recipe. Cereal, especially gluten-free cereal, doesn’t fill me up for more than 30 minutes at a time, and cooking in the morning can be a hassle.

A little while ago I came across a recipe for a raspberry breakfast bar that I could prepare on Sunday night and enjoy eating all week long. I’d like to pass along the recipe to you, along with my tweaks too.

The first part of this recipe requires you to make a basic gluten-free dough. This dough is delicious – it can be used as the base of various recipes – serving as the crust for pizza or quiche.

To make this wonderful, versatile dough, combine the following ingredients in a large bowl and mix well (I use my hands to smoosh the dough together nicely):

2 cups Honeyville Blanched Almond Flour
1 cup Quinoa Flour (the original recipes says you can use gluten-free flour of choice, like rice flour or another cup of almond flour)
1/3 cup Olive Oil
1 + 1/2 tsp Salt
3 Tbsp Water


Once you have the yummy dough mixed together, you’re ready to make these beautiful and flavorful breakfast bars.

What You’ll Need:

1/2 batch of dough mixture (see above)
1/4 cup Almond Butter
1/2 tsp Cinnamon
2 Tbsp Maple Syrup
2 Tbsp Agave Nectar

Raspberry Filling:
11 oz jar of organic raspberry fruit spread (okay to use strawberry, blackberry or other flavor fruit spread too)
2 Tbsp Chia Seeds, soaked for 5-10 minutes in 4 oz of water

1. Preheat oven to 350 degrees.
2. Line square baking sheet with parchment paper
3. Combine all dough ingredients in a large bowl. Mix thoroughly.
4. Press dough evenly on bottom of baking dish.
5. Bake dough for 15 minutes until dough starts to slightly brown.
6. While dough is baking, prepare filling by combining fruit spread with soaked chia seeds. Mix well and set aside.
7. Add filling mixture to top of baked dough mixture. Bake for an additional 25 minutes.
8. Cool completely before cutting into squares.
9. Store in an airtight container. Use parchment paper to separate layers and prevent sticking.


Tip: Allow the bars to cool in the fridge overnight and they will be much easier to cut the next day. You’ll be so happy when you wake up to this delicious, protein-packed breakfast. Oh, and you can pass off this recipe as a delicious dessert too – it’s that good! Enjoy!

Jenny Finke