If you have been reading this blog for a while now, you know that I am all about simple, fast, and especially portable breakfast solutions for the Paleo diet. These Macadamia and Apricot Paleo breakfast bars fit right in with that sentiment. They can easily be made over the weekend and provide a steady supply of fast Paleo breakfast material for a week.
These Paleo breakfast bars are made with egg albumen (powdered egg whites) so they can also be considered Paleo protein bars or Paleo energy bars. Perfect for post workout recovery or for some extra energy on a long bicycle ride.
Macadamia and Apricot Paleo Breakfast Bars
Makes roughly a dozen bars depending on how you cut them
- 3/4 cup egg albumen
- 1/2 cup dried apricot halves, pureed
- 1/2 cup macadamia butter
- 1/2 cup coconut oil (in liquid state)
- 1 tbs honey
- Place all dry ingredients in a bowl and combine well.
- Heat honey and coconut oil in a low-medium heat pan until warm. Add dry ingredients and combine well.
- Place a sheet of non-stick baking paper on the counter and place the warm bar mixture in the center. Place another sheet of baking paper on top and roll the mixture out until you have approximately a 4inch (100mm) by 12inch (300mm) rectangle of consistent thickness. Cover and store in refrigerator for 2-3 hours to harden.
- When hardened, cut into equal sized portions ready for use. Store in the refrigerator.
You will have to make sure that you you keep these bars cool if you take them with you. They still taste great when they are warm but tend to get mushy and fall apart.
More Paleo Breakfast Bar Recipes
This recipe is from Nikki Young’s Paleo Protein Bar Recipes book which comes as a bonus freebie when you buy here Paleo Sweets cookbook. It’s worth buying Paleo Sweets just for the Protein Bar Recipes and Homemade Dried Fruit Guide books that come with it. The Protein Bar Recipes book comes with 15 awesome breakfast/protein/energy bar recipes, but options are limitless if you use various dried fruits. Highly recommended!