Friday, April 24, 2015

Coconut Breakfast Bars (Dairy, Gluten, Grain and Refined Sugar Free)

I can't take ownership for this delicious recipe, it comes from Sylvie Roy at Momma Young at Home. These bars were easy to make and worked well for breakfast or a snack.  I only made a slight alteration to the recipe but adding an extra banana, a little oil and used walnuts instead of pecans, only because that is what I had at home.
  • 1/4 cup grapeseed or coconut oil
  • 2 eggs
  • 2 bananas
  • ¼ cup honey or maple syrup
  • 1/4 cup unsweetened milk (coconut, almond, cashew)
  • ½ teaspoon gluten free vanilla
  • 1/3 cup coconut flour
  • 1 cup unsweetened shredded coconut
  • 1/2 cup chopped walnuts or pecans

  1. Preheat oven to 350 F and grease and 8 x 8 dish.
  2. In a mixing bowl blend eggs, oil, bananas, vanilla, milk and honey.
  3. Sift in the coconut flour and then add the shredded coconut
  4. Scoop the batter into the pan and smooth it out. Sprinkle the chopped walnuts over top.
  5. Bake for 20-25 minutes or until the edges are golden brown and the center is cooked.

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