Feb 15, 2014

Superhero Breakfast Bars. Vegan, Gluten-free, Sugar-free!

Do you feel like a superhero? You will if you start your day off with one or two of these fabulously nutritious bars. Shazam! They are absolutely loaded with superfoods such as flax seeds, goji berries and maca powder. And the mocha flavor will have you leaping tall buildings in a single bound. Holy chia seeds, Batman. You gotta try these!


~ dry

  • 1 cup blanched almond flour
  • 1 cup buckwheat flour
  • ½ cup brown rice flour
  • ¼ cup non-alkalized cocoa powder
  • 2 TBS chia seeds
  • 2 TBS ground flax seeds
  • 2 TBS coffee substitute such as Kaffree Roma or Dandy Blend
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup chopped raw walnuts
  • ½ cup goji berries
  • ¼ cup dried blueberries
  • ¼ cup cacao nibs

~ wet

  • 2½ cups unsweetened plant-based milk
  • 1 cup medjool dates, pitted
  • ½ cup raw almond butter
  • 1 tsp vanilla


  1. Preheat oven to 350° F.
  2. Line a 7″x11″ casserole dish with parchment paper, using enough to be able to lift out the bars with when they’re done baking.
  3. Mix all dry ingredients together.
  4. Blend all wet ingredients together in a blender until smooth.
  5. Add the wet ingredients to the dry and mix well to combine.
  6. Pour the batter into the casserole dish and smooth the top. Use a sheet of plastic wrap to make it easier. The batter will be very thick.
  7. Bake for 30 minutes.
  8. Cool completely, then lift out and cut into whatever size you like. I cut mine into 24 bars.
  9. Refrigerate in an airtight container to store.
Superman is my favorite superhero. Who’s yours?
Up, up and away!

19 responses to “Superhero Breakfast Bars. Vegan, Gluten-free, Sugar-free!”

  1. Sarah says:

    YOU are my favorite superhero!!!! But now we know your secret 🙂

  2. Helyn says:

    Awww, thanks Sarah! :))

  3. the wife says:

    Questions! Does this recipe use maca powder? Are the dates used whole? I'm really eager to try these!

  4. Helyn says:

    I forgot to add maca powder but wanted to! You can certainly add a tablespoon or two without any modifications to the recipe. Yes, the dates were whole when I measured them but get blended with the wet ingredients. Enjoy!!

  5. You know, it's wonderful to have a delicious super-food goodie in the fridge to have anytime you want. This so satisfies the sweet tooth, increases energy and makes it so we don't have to resort to unhealthy snack foods when we get the munchies. Make sure you have plenty. I know I sound like an ad but I can't help myself.

  6. These look so good! my daughter is allergic to buckwheat. Do you know what a good substitute for buckwheat flour would be?

  7. Helyn says:

    Hi Tami, Can she eat spelt? Whole spelt would be a good sub. Hope this helps!

  8. Yes she can have spelt. I've always just skipped any recipes that call for buckwheat but it's now showing up all over the place and I need to figure out what other flour is a good swap. Since I have never baked with it I have no knowledge of its flavor, texture and so forth. Thank you for your help. I have spelt four in the freezer,

  9. Helyn says:

    You're welcome, Tami. Buckwheat flour is really in a category of its own. It is quite gelatinous which makes it a good flour to use instead of wheat (since there is no gluten), But if you are subbing with another flour, you may want to use less flax or chia if the recipe calls for either of those. It can be tricky. If you have a recipe that has buckwheat and you want to sub another flour, feel free to send it to me and I'll see what I can do to modify it for you. 🙂

  10. Anonymous says:

    Hi Helyn, These look great. Thank you for all we are learning from you! We go to your recipes first whenever we want to try something new — and they ALL have been good and fun to make. With this one, I am wondering how I can modify it to use frozen blueberries (thawed) since I don't have any dried ones. Would this modification be worth a try? Your grateful fans, Inga & Doug

  11. Helyn says:

    Hi Inga! Nice to hear from you. I wouldn't use frozen blueberries; they would be too wet. You could sub with either raisins, currants or dried cranberries! Hope this helps. 🙂

  12. Anonymous says:

    Thank you, Helyn. I hope you are having a lovely day. I am now also wondering what would be another option for the coffee substitute. A little of the real thing (or would actual coffee make this too wet)? Raw cocoa powder? Today is my day off and I am cooking up a storm. Best to you! Inga

  13. Helyn says:

    Hi again, Inga. You could just leave out the coffee or add more cocoa powder. Up to you!

  14. Talia says:

    Made these this weekend with whole wheat flour instead of buckwheat and no coffee. They were wonderful and mine looked fluffier than yours (maybe the flour sub). It was almost cake-like. All five of us want more!

  15. Helyn says:

    YAY! Glad to hear you enjoyed them 🙂

  16. Marlene says:

    These were great! Mine took longer to bake and came out more cake-like, but still yummy!

  17. Helyn says:

    Thanks for the feedback! 🙂

  18. Deirdre says:

    Are the nutritional values for these listed anywhere? I can’t seem to find them.

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