These bars are great for a quick breakfast or snack. They’re grain-free, low-glycemic and delicious. Almond flour burns easily so cooking them even a minute over will make them overcooked. 25 minutes is perfect in my oven, but every oven is a little different. They stay together better if they are kept refrigerated, but I also like them at room temperature. They just crumble more.
1/4 Cup Melted Coconut Oil
1/3 Cup Almond Butter
1/4 Cup Honey
1 tsp Vanilla Extract
1/2 tsp Salt
2 Cups Almond Flour
1/8 Cup Cocnut Flour
1/2 tsp Baking Soda
1 Pint Frozen or Fresh Blueberries
Preheat oven to 350.
Melt coconut oil, then add to a mixing bowl followed by almond butter, honey, the egg, and vanilla. Stir with spoon or mixer until well combined.
Then add salt, flours, and baking soda. Again stir until well combined.
Gently fold in blueberries and bake for 25 minutes.
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