Maple-Cinnamon Almond Bars

Normally I just swill maple syrup straight from the bottle, but now that Char has introduced me to this, like, six-second recipe, I now consume massive amounts of maple via these fluffy and dense little breakfast bars.  Note – this breakfast bar also escapades as a lunch snack and a dessert cake.

I’m not sure what the facts are, but I like to tell myself that maple is a safe form of sugar.  Yes, I know that anything that comes in syrup form probably shouldn’t be touted as a health food, but given the recent scares over agave and brown rice sugars – I’ll take my chances with tried and true maple, known for being an easily digestible and natural ingredient.

Another note – pancake syrup is not maple syrup.  In fact, pancake syrup is really just corn syrup and we all know that corn syrup is made from the tears of Satan.  When purchasing maple syrup be sure it says ‘organic’ and ‘grade b’ on the glass bottle.  If your bottle comes with microwave instructions, set it down and back away slowly as prolonged contact will turn you into a goblin.

These things can be made in a flash.  They are filled with loads of protein from the almond butter and if you don’t yet know the multitude of incredible benefits from cinnamon then click here.  Pair this bar with Greek yogurt and berries to start your morning or top with bananas and chocolate chips for a late night snack.

 

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Maple-Cinnamon Almond Bars
Recipe and photo by Charlotte Abrams
Ingredients:

1 (16-ounce) jar smooth roasted almond butter
2/3 cup pure maple syrup, grade b
2 eggs
1/4 teaspoon ground cinnamon
1/2 teaspoon coarse sea salt
1 teaspoon baking soda
oil for greasing pan
Directions:

Heat oven to 325 degrees. Grease a 9×13 inch baking dish with grapeseed or vegetable oil. In a large bowl, combine almond butter, maple syrup, eggs, cinnamon, salt, and baking soda. Beat on medium speed until smooth and completely incorporated. Scrape mixture into prepared pan and smooth into an even layer. Bake on center rack until deep golden brown and edges are pulling from side, about 30-35 minutes. Allow to cool completely before cutting.

 

 

 

 

  • Eileen Mulloy

    WOAH. these look amazing.

    • semisweetmegan

      eileen, they are!! and they couldn’t be easier to make. seriously – mix almond butter with syrup and bake. we’re obsessed with them…lemme know if you make them and what you think! :)