Grain Free Energy Breakfast Bars (Paleo, GAPS with Nut Free Option)
Prep time
Cook time
Total time
Serves: 12 slices
  • 3 eggs
  • ½ cup tahini (buy on iherb or amazon)
  • ½ cup almond butter (buy on iherb or amazon - replace with extra tahini for nut free version)
  • ½ cup almonds ((buy on iherb or amazon - replace with other preferred seeds or more of the below seeds, I like to use watermelon seeds as they are readily available here)
  • ½ cup pumpkin seeds (buy on iherb or amazon)
  • ½ cup sesame seeds (buy from iherb or amazon)
  • ¼ cup sunflower seeds (buy on iherb or amazon)
  • ¼ cup chia seeds (leave out if strictly GAPS) (buy on iherb or amazon)
  • ¼ cup raw honey (buy on iherb or amazon)
  • 6-8 medjool dates, seed removed and sliced lengthways
  • 1 tsp good quality salt (I use pink himalayan or celtic - buy on iherb or amazon)
  1. Pre-heat the oven to 160°C degrees (325°F, Gas mark 3)
  2. All all ingredients to a medium mixing bowl and combine well with a spoon or fork
  3. Grease and line a slice tin with some coconut oil and baking paper
  4. Pour the mixture in and even out with the back of the spoon
  5. Bake for 20 mins, until the top is golden brown
  6. Allow to cool in the tin for 10 minutes
  7. Remove and cool completely on a rack
  8. Once completely cooled (I like to stick mine in the fridge to make it easier to slice), slice into preferred size
  9. This grain free energy breakfast bar is quite dense and filling so keep the slices smaller
  10. They can be stored in the freezer for a month and taken out one by one to thaw out over night in the fridge, in a hurry, I have eaten them straight from the freezer too!
  11. Otherwise store in the fridge for the week
Recipe by Enlightened Foodie at