Gluten Free Pistachio Fruit Breakfast Bars Recipe
Breakfast is the most important meal of the day. So I have been told over and and over and over again, pretty much my whole life. Why? Because honestly, I am just not a breakfast person and never have been. At least not in the morning. Oh sure, I love gluten-free pancakes and waffles, omelets, bacon and eggs. I’m even crazy about gluten-free Eggs Benedict, especially my Southwestern ones. I just don’t like to eat them shortly after getting up. Basically I am a cup of coffee in the morning kind of gal. (Sometimes I might sneak in a left over gluten-free cupcake with my coffee and call it a muffin, but that is about it.)
The problem is that not eating breakfast really sets us up for all kinds of problems later on in the day. Bodies need fuel to run. I don’t have a lot of time most mornings and even if I did I am not a person who wakes up all cheery and ready to start whipping up a delicious gluten-free breakfast (as my husband can attest).
These gluten-free pistachio fruit breakfast bars are really kind of perfect. They are easy to make ahead when I have the time (and temperament) to do so and I can keep them in the fridge and just grab and go when in a hurry.
Pistachios are a great source of protein with no cholesterol and are loaded with nutrients which will help you sustain energy throughout the day. They also improve blood sugar levels, are naturally cholesterol-free and help improve cardiovascular health. Cherries are a natural source of melatonin which will help combat the effects of too much artificial light in our lives and help regulate sleep cycles. Apricots strengthen the immune system, help prevent heart disease and are loaded with nutrients. In fact dried apricots pack more nutrients than fresh. These bars are packed with antioxidants which promote wellness and strengthen the immune system and they are a good source of fiber. All in all, a good way to start the day. Oh, and they are absolutely delicious!
- 2 cups roasted pistachios
- 2 cups raw almonds
- 1 cup sesame seeds
- 1 cup dried apricots
- 1 cup dried tart cherries
- ½ teaspoon kosher or sea salt
- ½ cup grapeseed or canola oil
- 6 tablespoons agave nectar or honey
Preheat oven to 350 degrees. Line a 9 inch by 12 inch baking pan with parchment paper allowing the paper to stick up by a couple inches on two sides.
Place the almonds and sesame seeds on separate baking sheets. Toast the almonds and sesame seeds until warm, lightly browned and fragrant – about 10 minutes for the almonds and about 5 or 6 minutes for the sesame seeds. Watch carefully so they don’t burn. Let cool slightly.
Place the pistachios in a food processor fitted with a steel blade and grind until they are coarsely chopped. Add the almonds, apricots, cherries and salt and process until the nuts and fruit come together in a sticky ball. Add the oil and agave honey and process until you have a thick cohesive dough. Add the sesame seeds and process in long pulses until they are blended into the dough.
Press the mixture into the prepared pan evenly and firmly. Refrigerate until cold and firm, about 1 hour. Pull out the parchment paper with the chilled mixture out of the pan and cut into 12 squares.
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