I made another version of my Banana Nut Breakfast Bars. I added raisins and a little more nutmeg and made a Chocolate Caramel Drizzle for the top. They have no white flour and no added sugar. I hope you like them.
Shelly's Chocolate Monkey Bars
1/3 cup Raw Almonds, ground
1/3 cup Steel Cut Oatmeal
1/4 cup Soy Flour (7 g. of protein per 1/4 cup)
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
2 Tablespoons Almond Butter
1 Tablespoon Cold Butter
1/2 teaspoon Baking Powder
1/4 cup Nuts, chopped (I used a combo of pecans and walnuts)
1 egg, beaten
1 Banana, mashed
1/4 cup Raisins (I used 1/2 yellow, 1/2 regular)
1 Tablespoon Sugar Free Torani Syrup (I used Caramel)
Mash banana and beat egg and set both aside. In a mini food processor whiz almonds, oats, soy flour, cinnamon, nutmeg, baking powder till fine. Add almond butter and butter and whiz again till incorporated. Add to egg and banana mixture. Add SF Torani syrup, raisins and chopped nuts. Mix well.
Pat with a fork into 5 x 7" baking dish that has been lined with parchment paper. Bake at 350 for 30 minutes.
Cool on wire rack. Cut into 6-8 squares. Drizzle with Chocolate Caramel Drizzle. I love them cold out of the refrigerator.
Chocolate Caramel Drizzle
10 Sugar Free Chocolate Baking Discs or 5 little Bars
10 Sugar Free Caramels (Brach's is one brand that makes them)
1 Tablespoon Vanilla Soy Milk
Nuke SF chocolate, caramels and soy milk together till melted about 30 seconds. Stir to combine. Drizzle over cooled bars. Helps clean-up if you put the wire rack on top of a tray, cookie sheet or piece of newspaper.