Coconut Lemon Breakfast Bars

 

Aicacia Young RD, LD

Makes 16 bars

Ingredients:

• 1 Tbsp ground flax seed
• 3 Tbsp water
• 2 cups coconut flour
• 1 1/2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp sea salt
• 2 lemons (for zest and juice)
• 1/2 cup unsweetened, dried coconut flakes
• 1 cup organic, unsweetened applesauce
• 1 tsp vanilla extract
• 1/4 cup olive oil
• 1/2 cup unsweetened almond milk*
• 1/2 cup coconut milk (in a carton or can)
• 1 tsp apple cider vinegar

Method:

Preheat oven to 350 F. Combine the flax seed and water in a small bowl, whisk together, and set aside. It should absorb the water and form a gel. In a large mixing bowl, combine the coconut flour, baking soda, baking powder, and sea salt. Add the zest of two lemons and the dried coconut flakes; gently mix with a spatula. In a separate mixing bowl, combine the applesauce, lemon juice, vanilla extract, and olive oil. Whisk together until ingredients are thoroughly combined. In another small bowl, combine the almond milk, coconut milk, and apple cider vinegar. It may curdle a little, but that’s fine. Add all the liquid ingredients, including the flax seed, to the dry ingredients. Gently fold the dry ingredients into the wet ingredients with a spatula. Be sure not to overwork the mixture. When a loose batter has formed, spoon the mixture on to a prepared baking sheet. If your mixture is too dry, add more coconut or almond milk to moisten. Form mixture into small 2×3″ rectangular bars, and bake in oven for 30-40 minutes. Remove bars from oven, let cool, and serve.

Notes:

*If you are following the autoimmune protocol or have tree nut allergies, you can replace the almond milk with coconut milk or hemp milk.