It’s just another manic Monday
I wish it was Sunday
‘Cause that’s my funday…..
Oh hey guys! You caught me, singing my theme song, Manic Monday. Fortunately, it is Tuesday. Unfortunately this is my life, every Monday. Turns out my manic Monday is less about getting out of bed, dressed and to work on time and more about changing poopy diapers, wiping noses, kissing ‘owies’, feeding hungry tummies, and being mauled by our unruly employees.
I can’t quite decide what equates to a good day when you have six unruly employees. Apparently my expectations are too high for them because they haven’t been meeting their quota, or coming anywhere near it. Luckily summer is coming, that means layoffs and more time for momma boss to kick back and enjoy the sun. Or this is my hope so don’t go crushing it, mkay?!?
But I can tell you, these delicious little bars give me a glimmer of summer. The layers of fresh strawberries, almond crumble and the buttery cookie bottom is top-notch. The layers blend together in an amazing, delicious, crumbly, and ->COUGH<- healthy, ier, ish, kind of, breakfast bars.
I mean I hesitate calling these breakfast bars but I did it. Again, just trying to separate myself from the pack in being a “realistic” and sometimes too realistic nutritionist. ->SIGH<- I know I need to work on stepping up my game. But in all honesty, they taste like the wonders of summer. And whether I believe you should eat these solely for breakfast, which I frankly do not, they can be a great addition to your morning meal…snack or dessert. And so we’ll go with whatever health word you choose tagged onto strawberry breakfast bars.
Maybe I should just advise you to skip to the recipe because trust me it is far better than any mumble jumble I am talking about here. Or you can listen to the story about the time I fed the first (and very disgusting) version of these bars to a friend. I knew they weren’t pretty when I took them out of the oven but I thought they tasted decent so I served them anyways, knowing she wouldn’t care how they looked as long as they tasted good.
Poor thing, she had to choke it down as they had some nasty bite to them. ->BLUSHING<- You guys I was mortified after she left and finally realized how terrible the bars were. How could someone serve something so terrible to a non-family member. ->AHHHH<- Horrible, I tell you and lesson learned. Note to self, only test things on your family who don’t give a rats and always give you the most honest feedback even when it hurts.
Or how about trial number two of these bars? Well, when our middle daughter was involved and I turned my back for a second, she decided that the bars needed more salt. “Mommy, want more?” Needless to say, even though they were slightly salty, I could tell I was right there with this recipe.
Third time is a charm, right? Luckily I was determined to make this recipe work and after a little revision, they work. They really, really work well. You will be so thankful you’ve made these luscious, healthy (ier, ish, kind of) strawberry breakfast bars. They’ve come a long ways folks. And they will take you straight to summer days.
Three cheers for strawberries!
- 1 cup coconut flakes
- ½ cup flax meal
- ½ cup tapioca flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter
- ½ cup coconut sugar
- 2 tsp vanilla
- 1 pint strawberries, hulled and sliced
- 1 cup sliced almonds
- 2 Tbsp honey
- ¼ cup butter or coconut oil
- 1½ tsp cinnamon
- 1 tsp coconut flour
- Preheat oven to 350 degrees and prepare an 8x8 inch baking pan.
- In a bowl mix together coconut flakes, flaxmeal, tapioca flour, baking soda, and salt.
- Add in melted butter, coconut sugar and vanilla.
- Mix well to combine and place in bottom of the 8x8 inch baking pan.
- Top with hulled and thinly sliced strawberries which can be overlapped.
- In another small bowl add sliced almonds, honey, oil, cinnamon and coconut flour. Mix well and crumble over the strawberries.
- Bake for 20-25 minutes or until edges are golden.
- Remove and let cool.