Key Lime Breakfast Bars with Maple Cashew Cream

Preparation

1. Key Lime Bars

   Step 1

   Preheat oven to 350°. Line mini-loaf pans or muffin tins with parchment paper. In a medium bowl, combine quinoa flour and next 11 ingredients; mix well. Gradually add the coconut oil, mixing until moistened and well incorporated. Stir in lime juice.

   Step 2

   Portioning with 2 heaping tablespoonfuls, transfer mixture to prepared pans and press evenly into pans. Bake until bars are lightly browned around the edges, 12-16 minutes. Let bars cool in pans. Top with Maple Lime Cashew Cream (see recipe) and a sprinkling of lime zest. DO AHEAD Bars will keep for 3-4 days in the refrigerator; bring to room temperature before serving.

2. Maple Lime Cashew Cream

   Step 3

   Soak the cashews in a bowl of water for at least an hour; drain. Combine cashews, maple syrup, lime juice, salt, and 1/2 cup fresh water in a blender and purée until smooth. Spread on top of Key Lime Breakfast Bars with a spoon or spatula.