I woke up dreaming about this recipe last night! You know there’s a problem when you can’t wait to wake up and blog about a recipe you dreamt up the night before. The combo of strawberries and coconut just sounded delish. They are a breakfast bar with no refined sugar so they shouldn’t taste super sweet, just hearty! If you wanted to make them into a dessert, add some Maple Syrup Whipping Cream on top and serve. Don’t you love food that can go in the breakfast and dessert category?
Makes 9 Bars
1 1/2c whole wheat flour
3/4c vanilla sweetened almond milk (I like Almond Breeze Sweetened Vanilla – best tasting I’ve found)
1/4 tsp baking soda
1/4 tsp sea salt
1/2 tsp ground cinnamon
1/4c melted coconut oil (I like Trader Joe’s Organic Coconut Oil – it’s the cheapest organic version I’ve found)
1 egg, beaten
1 tsp vanilla extract
1/2c shredded unsweetened coconut
1 1/2c chopped strawberries
Preheat oven to 350 F. Spray 8-by-8 pan with Pam. Whisk flour, salt, baking soda, coconut flakes and cinnamon together in bowl. In separate bowl combine melted coconut oil, honey, beaten egg, vanilla and almond milk. Combine wet ingrediants into dry. And finally fold in the strawberries to the batter. Transfer batter to 8×8 pan and bake for 24 minutes. Check to make sure they are cooked through with fork (fork should come out clean in center). Allow to cool before serving.