I love seeing a recipe that I can challenge especially when it was filled with gluten and refined sugar, I found a recipe in Health Magazine that challenged me and nailed it! I changed the 1/2 c of whole wheat flour to 1/3 c of coconut flour, 1 cup of brown sugar to coconut sugar, peanut butter for sunbutter, canola oil for coconut oil and came up with these filling Coconut Chocolate Sunbutter Energy Bars. Great for breakfast or for snack time at school and they are allergy friendly packed with nutrients!
Coconut Chocolate Sunbutter Energy Bars
1/2 tsp of baking soda
3/4 tsp cinnamon (or 2 drops of cinnamon oil)
2/3 cup sunbutter (or almond butter)
3/4 cup coconut sugar (or 2/3 cup of Sugarless Sugar by Now Brands)
2 large eggs at room temperature
2 TBSP coconut oil
1 tsp vanilla
1 cup of quinoa flakes
1/2 cup of sunflower seeds (optional) – I did not use
3/4 cup of dairy free chocolate chips
1. Preheat oven to 350 degrees and wipe down glass dish with coconut oil
2. In a small bowl, whisk coconut flour, baking soda and cinnamon. In a large bowl mix coconut sugar and sunbutter until well combined. Beat in eggs, oil and vanilla. Stir in flour mixture and add in quinoa flakes. Stir in chocolate chips.
3. Spread in your glass dish. Bake for 20-25 minutes until lightly brown.
I did make these two ways, the second time I made these bars I used all of the ingredients in the parentheses instead of the original and both sets were gobbled up in just a couple of days! Now I just need to get more quinoa flakes!
Eat and Enjoy!