Gluten-Free Honey-Bee Bars

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I'm obsessed with honey. OBSESSED! I love adding it to my coffee every morning and using it as an all-natural sugar substitute in my recipes. I blame my dad for my crazy honey obsession. I remember my grandmother always adding it to her Italian espresso in the mornings I would stay there and my dad started doing it and then well I did too. I love that honey for me has a nostalgic connection to it and that it reminds me of my grandmother every time I eat it. I think food and family are so closely connected and it's nice when we eat foods that remind us of happy times. What are your favorite foods that remind you of family?

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Did you know that honey is really good for you? High-quality honey is rich in antioxidants and contains phenolic compounds like flavonoids. Honey can also help cholesterol and lower triglycerides. Honey also burns up differently in the body than traditional sugar. Yes, it's still sugar, but it's a better, more good for you sugar. Honey is also wonderful for healing burns and helping allergies if you buy a local variety made on a farm in your area. I could go on and on about honey because I love it so much! 

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Let's talk details about this recipe. These honey-bee bars are gluten-free and are made with almond flour! I got the idea for honey-bee bars when I was making my coffee one-morning thinking just how delicious of treat honey bars would be. Sweet and savory, the perfect mixture for a healthier dessert. You could also add oatmeal to these bars to give them more of a granola texture, as they make a great snack for hiking and after long runs.

The icing on these bars is completely optional. The honey bee bars don't really need the icing as they are already sweet enough, but if you are looking for a decadent dessert than add the icing, but remember it does up the sugar content. Again, this last step is completely optional and not really necessary. 

Here is the recipe for the icing if you want to make it:

1 cup organic powdered sugar

1 tablespoon almond/coconut milk

1 tablespoon of water

1/2 cup finely ground, shredded coconut 

Mix all of the ingredients together in a mixing bowl, until the icing starts to thicken. Recipe note: Do not put the icing on the bars until they have cooled for at least five minutes. 

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These honey bee bars will have a chewy, moist texture and will melt in your mouth. Full disclosure though: I did over bake these the first time I made them. It's really easy to over bake these because the middle is super soft, so beware of that. Keep a close eye on them and depending on your oven temps, they should only bake for 10-15 minutes. If you don't mind the crispier texture which will give you more of a cookie bar, than by all means bake them longer. However, if you want a less crispy texture, keep them in the oven for less time. 

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These bars will keep in the fridge in a glass container for up to a week and can be reheated in the oven, if desired. 

As always, if you make this recipe, be sure and tag me on Instagram with #fittyfoodliciousrecipes so I can see my creations at work. I love seeing what you guys make!

Happy Baking! 

With Love, 


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Gluten-Free Honey-Bee Bars

By: Genevieve Jerome, July 29, 2018

These easy, delicious, honey-bee bars are the perfect dessert or post-workout snack!

Makes: 6 servings

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Prep time: 5 minutes

Cook time: 10-15 minutes

  • Wet Ingredients:
  • 1/4 cup melted coconut oil
  • 1 large organic egg
  • 1 cup honey (a local high-quality variety is best.)
  • 1 tablespoon vanilla extract
  • 1 tablespoon creamed honey
  • Dry Ingredients:
  • 1 cup walnuts
  • 1 cup shredded unsweetened coconut flakes
  • 2 cups almond flour
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 1 tablespoon Vital Protein’s Vanilla Collage Powder (this step is optional)
  • 2 tablespoons hemp heart

  1. Preheat your oven to 350-degrees and grease a baking pan with coconut oil or line it with parchment paper and set aside.
  2. In a small mixing bowl add the melted coconut oil, egg, honey, creamed honey, and vanilla extract and mix until combined.
  3. In a food processor, add the walnuts and pulse on the low setting for one minute or until the walnuts are finely chopped. Next, add in the shredded coconut and pulse on low again until the walnuts and shredded coconut are combined. Set aside.
  4. In a medium mixing bowl, add the dry ingredients and combine. Next, add in the walnut/coconut mixture and combine again.
  5. Next, combine the wet ingredients to the dry ingredients and mix until everything is mixed well and pour into the greased or parchment lined baking pan. Bake for 10-15 minutes at 350-dregrees. The topping should be slightly crispy and the middle with should be nice and moist. Let the bars cool for at-least five minutes before slicing.
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