Well, well, well. Whatdya know. The last cinnamon coconut muffin was consumed Saturday morning and a new batch of baked goods popped out of the oven Saturday evening.
Kitchen homeostasis, anyone?
After the muffins boosted my coconut flour-baking confidence, I took it upon myself to create a new protein bar recipe – with coconut flour. Now, because I haven’t had too much success with coconut flour in the past, I added a little almond meal, too, because I know that stuff. We go back. So this recipe calls for both coconut flour and almond meal. However, if you use coconut flour only, I’d add a little more coconut milk, and if you use almond meal/flour only, I’d cut back on the coconut milk. Just my 2 cents
Prep time: 5 minutes
Cook time: 30-35 minutes
Makes: ~16 bars
1/3 c. coconut flour
1/3 c. almond flour
2 scoops vanilla protein powder
1 tsp. baking soda
1 tsp. sea salt
1/3 c. baking stevia or sugar
1 tsp. vanilla extract
1/4 c. honey
2/3 c. coconut milk (canned) OR plain yogurt
1/2 c. blueberries
Preheat the oven to 350 degrees and grease an 8×8 glass pan. Mix all of the dry ingredients in a bowl, and then add the rest of the ingredients except the blueberries. When mixing, make sure you stir out the clumps of coconut flour, if any. Fold in the blueberries. Pour the batter into the pan, and then bake for 30-35 minutes.
My favorite way to eat this is as a nighttime snack over a little plain yogurt, with a little crunchy peanut butter. Yummy!