With my big girls starting school this year, I had to find some new healthy breakfast recipes that I could make ahead of time! This is one that they love. I usually double the recipe and let each child pick a filling (strawberry jam, apple butter, chocolate chips, cinnamon chips, etc).
Soaked Breakfast Bar
2 cups whole wheat flour (I use my spelt flour)
1 cup kefir, yogurt or buttermilk (I use water or milk with ACV added)
1/2 cup coconut oil or butter, melted (I used coconut oil)
1/2 cup rapadura/cane sugar (I use coconut sugar)
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 – 1/2 cup jelly, jam or fruit butter
1 cup kefir, yogurt or buttermilk (I use water or milk with ACV added)
1/2 cup coconut oil or butter, melted (I used coconut oil)
1/2 cup rapadura/cane sugar (I use coconut sugar)
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 – 1/2 cup jelly, jam or fruit butter
Directions: Mix flour, cultured dairy and oil. Cover and let soak 7 – 24 hours. The next day, Mix in remaining dough ingredients until well combined. Spread half of the dough into the bottom of a greased 9×13 pan. Bake at 350 for 10 minutes. Remove from oven. Spread an even layer of jam on top of dough. Spread remaining dough on top. Bake at 350 for another 25 minutes.
Cut into bars. Place bars on a separate baking sheet, with space in between bars. Bake another 5-10 minutes, until dough is baked through. Allow to cool.
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