These bars worked well in a meal prep session. I had them in the oven at 350 degrees along with some roasted vegetables on another rack and it saved time. Then, the ones we didn’t eat immediately, were cut into slices and put in sandwich bags. I kept them in the fridge so we could grab them and head out the door whenever we needed some quick fuel.
I coated a 9 x 12 pan with coconut oil.
I put all the ingredients into a large bowl:
4 eggs
3 organic bananas
1/3 cup honey
1 tsp vanilla
1/2 cup almond flour
1 1/2 cups unsweetened shredded coconut
1/2 cup coconut milk ( I use organic from a can)
1 cup chopped pecans ( I like to toast them first in a 350 degree oven for 10 minutes spread out on a pan but it’s delicious either way)
1/2 tsp sea salt
1/2 cup chocolate chips, optional, but SO good (AFTER MIXING)
I stirred the ingredients up with a hand mixer so that the banana would be smooth and then added in the chocolate chips.
I poured the batter into the prepared pan and baked them at 350 degrees for 30-35 minutes.
We love them. I think you will love them, too.
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