Coconutflourbars2

Orange Cherry Coconut Breakfast Bars

by Guest in Featured Articles, Gluten Free, Recipes

These breakfast bars are another fabulous recipe in our month-long celebration of coconut flour. This recipe comes from Melissa McDonald of My McDonald Meal, a blog that “focuses on tried and true healthy family friendly recipes full of unprocessed foods, lots of fruits and vegetables, local and organic as possible!”

Orange Cherry Coconut Breakfast Bars

Bars:

  • 1/3 cup Gluten Free Rolled Oats
  • 1/3 cup Coconut Flour
  •  ½ tsp Baking Powder
  • ¼ tsp Salt
  • 1/3 cup Coconut Oil
  • ½ cup Sorghum Molasses (or you could use honey)
  • 3 Eggs
  • ½ tsp Almond Extract
  • ½ cup Orange Juice
  • 1/2 cup Dried Tart Cherries, chopped

Crumb topping:

  • 1/3 cup Brown Sugar
  • ½ cup Unsweetened Shredded Coconut
  • ½ cup Slivered Almonds, toasted
  • ½ tsp Cinnamon
  • 2 Tbsp Coconut Oil

Directions:

Heat oven to 350°F. Grease square baking dish and set aside.

In a large bowl of either a stand up mixer or with a hand mixer- add liquefied coconut oil and sweetener (honey or molasses) and mix until creamy. Add one egg at a time and continue to mix on low. Stir in almond extract and orange juice.  Sift together all dry ingredients into a small bowl. Spoon dry ingredients into the wet and mix until combined. Make sure there are no lumps then stir in chopped cherries. Bake for 15 minutes. While the bars are baking, add brown sugar, cinnamon, coconut oil and almonds and mash together. Pull the bars out of the oven when time is up and add crumb topping then return back to the oven for another 5-7 minutes or until brown.

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