In an attempt to focus more on healthy dishes I decided to try my hand at this clean eating recipe. Surprisingly I actually had all of the ingredients on hand except for oat flour, which I easily picked up at the grocery store in the morning. I actually really liked the out flour, it made for a more dense cake. The lemon flavor is very refreshing, and I am a huge lover of coconut. I have to contain myself from eating more than one at a time(except for breakfast, I had two). I didn’t modify this recipe because I knew I’d inevitably mess it up. It’s sort of like a science project using all of these new ingredients. A very tasty science project that is gluten free and clean!
Lemon Coconut Breakfast Bars (recipe from Julie Morris)
yields 12-16 squares
- 1½ Tbsp chia seeds(click for more info on chia seeds)
- 3 Tbsp fresh lemon juice, about 2 small lemons
- 1 cup oat flour
- ½ tsp baking powder
- pinch sea salt
- ¾ cup + 2 Tbsp shredded dried coconut, divided
- 2 Tbsp lemon zest
- 2 Tbsp coconut oil, melted
- 2 Tbsp applesauce
- ¼ cup maple syrup or agave nectar
- ½ cup(about 8-9) packed soft medjool dates, pitted and chopped
Preheat the oven to 300 degrees and grease an 8×8” baking pan(I used a tiny bit of coconut oil). In a small bowl, combine the lemon juice and chia seeds and set aside for 20 minutes. Meanwhile, in a medium bowl, mix together the oat flour, baking powder, salt, lemon zest and ¾ cup coconut flakes.
In a separate bowl, combine the coconut oil, apple sauce, soaked chia seeds, and agave nectar. Add in the dates and mix until combined. Pour the wet ingredients into the dry, and stir until blended. Spread the mixture into baking pan, and use a small spatula to smooth out the top. Sprinkle the remaining 2 Tbsp coconut on top, patting them down lightly into the mixture. Bake for 25-28 minutes, until edges begin to turn golden brown. Cut into squares while still warm. Enjoy!