It’s beginning to look a lot like Christmas… everywhere you look!
I am so excited to start off December with my first holiday recipe! I use to make a version of these holiday bars in my pre-AIP days and I absolutely loved them. I wanted to try and create something similar and so this recipe was born!
I used cassava flour for this recipe but I think that arrowroot and tiger nut flour or coconut flour would also work, although I haven’t tested it. If you are in Canada you can get Cassava flour from well.ca and naturamarket.ca If you are in the USA then you can order from lots of different sites, I usually order from iherb or vitacost. You can also get palm shortening from naturamarket.ca
Toppings- feel free to use whatever toppings you like! I have used dried cherries, toasted coconut flakes and orange zest. This time I opted for carob chocolate chips (I used this recipe from flame to fork), dried cranberries and peeled tiger nuts. I made sure to chop everything up into bite sized pieces, especially the tigernuts. You do have to take your time pressing the toppings into the dough so that they stick and don’t fall off when you go to eat serve them.
I used a mixture of honey and coconut palm sugar in this recipe because I don’t do well with too much coconut palm sugar but you can use one or the other. These are not very sweet so if you are looking for something really sweet then you will want to add more honey or coconut sugar. You can also choose to drizzle some melted coconut butter on top mixed with a little honey!
Happy December! I can’t wait to share my new holiday recipes with you, as well as some of my blogger favorites!
XO Meagen Ashley
*This recipe has been shared on the Paleo AIP Recipe Roundtable