Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
Convenience foods are a must-have as you transition over to an anti-inflammatory diet. Wellness Coaching clients I speak with are are always desperate for snack foods they can carry with them on-the-go, or simply eat for a quick no-cook breakfast. These bars will remind you of your favorite tropical granola but without the grains and nuts as leaky gut triggers. Plus they take only five minutes to make! The coconut fat will keep you full and the fruit adds a touch of natural sugar plus minerals to keep you energized.
Tropical Grain-Free Nut-Free “Granola” Bars
Tropical Grain-Free Nut-Free “Granola” Bars
Ingredients
Ingredients
- 1/2 120 cups ml Green Banana Flour (we like Let’s Do... Organic brand)
- 1 240 cup ml dried cranberries
- 1/2 120 cups ml tigernuts (we like Organic Gemini brand)
- 1/3 80 cups ml coconut butter
- 1/2 120 cups ml coconut flakes
- 1 mango finely diced to fill about 1/2 cup
- 1/8 0.616125 tsp ml vanilla extract
- 3 44.361 tbsp ml coconut oil
- 1/2 2.4645 tsp ml sea salt
Instructions
Instructions
- Prepare a square medium-sized glass baking dish by lining the bottom of the pan with parchment paper.
- Combine coconut oil, coconut butter, mango, salt, and vanilla in a medium pot over medium-low heat and stir until mango has melted down and all ingredients are well combined.
- Once wet ingredients have melted, remove pan from heat. Add dry ingredients to pot and mix well until a dough forms.
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Press the mixture into the glass baking dish.
- Refrigerate for at least 4 hours then slice into equal-sized bars. Store in the fridge as these will get soft when not refrigerated.
