Grain free blueberry bars
These happened about by accident really.
I wanted to throw together some mini muffins for myself that were grain free, and void of sweeteners other than some minimal whole food sources.
I had some green banana flour that I had bought a while back (full of resistant starch to feed the good gut bugs) and wanted to incorporate that somehow also.
What came out was not what I expected, so I made them into bars. I'm enjoying them nonetheless and thought I'd share them with you.
- 1/4 Cup green banana flour
- 1 Cup cassava flour
- 1/3 Cup coconut flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 3 pitted Medjool dates
- 2 eggs
- 1/3 Cup coconut oil
- 1 tsp. lemon oil
- 1 Cup unsweetened hemp milk
- 1-2 cups fresh blueberries
- In a bowl mix together the following; green banana flour, cassava flour, coconut flour, baking soda, and baking powder.
- In a food processor, mix dates, coconut oil, and lemon oil until chopped finely.
- Add eggs and continue to blend until creamy texture.
- Slowly add in about 1/2 cup of flour mixture at a time, and blend thoroughly until all flour has been added. Mixture should be more like a stiff cookie dough.
- On a baking sheet lined with parchment paper, press mixture onto pan and press with spatula or fingers until about 1/2" thickness all over. I somewhat shaped mine into a square, but any shape would do.
- Press blueberries gently into the surface of the dough. Make sure to press them in far enough so that they don't fall out upon cooling.
- Bake at 350º for 25 minutes. Place on cooling rack on parchment.
- Cut into squares and enjoy. I think they're best a little warm.
*note that these are not sweet bars, but more along the lines of a soft biscotti. Swap out the lemon oil for some almond and it'd taste even more biscotti-like. Texture is soft but chewy.