Wild Blueberry Lemon Coconut Breakfast Cake Bars
Recipe by Heather McClees Williams of The Soulful Spoon
Makes 9 servings
1 cup of coconut flour
1/2 cup of unsweetened shredded coconut (I used a finely shredded, reduced fat variety)
1/3 cup ground flax meal (ground flax seed)
1 cup of rolled oats (quick or regular rolled will work)
1/2 cup of oat bran
1/2 tsp. baking powder (not baking soda)
1 tsp. apple pie spice
1/4 tsp. pure vanilla powder or 1 tsp. alcohol-free vanilla extract
juice from 5 lemons or 1/4 cup pure lemon juice from the bottled (no added sugar variety)
1 cup of unsweetened vanilla almond milk
1 cup of unsweetened applesauce
1 cup of frozen Wild Blueberries
3 whole eggs (medium-large size)**
1/4 cup of extra frozen Wild Blueberries
2 tbsp. more of unsweetened, shredded coconut
- Preheat your oven to 350 degrees, Fahrenheit.
Next, grab a large bowl and add the coconut flour, coconut, flax, oats, oat bran, baking powder, apple pie spice, and the vanilla powder or vanilla extract. Stir to sift and incorporate well.
- Now add the juice from the lemons (or bottled lemon juice), the unsweetened almond milk, water, and the applesauce.
- Next, crack open 3 whole eggs. Stir by hand with a large spoon or fork, and make sure everything is all mixed together and that the eggs are fully incorporated. You can also use a mixer for this step, but I just used a large fork.
- Now fold and stir in the 1 cup of frozen Wild Blueberries just enough to mix well. Set the bowl aside.
- Grab a square or rectangular baking pan and spray it with non-stick spray or coat lightly with coconut oil. You can use an 8×8″ inch baking dish, or a 4″x9″ dish like I did. Other similar size pans should also work fine, so long as the batter is distributed evenly.
- Spoon the batter into the prepared pan and smooth the top down to be sure it’s completely even on all edges.
- Add the extra 1/4 cup of frozen Wild Blueberries and the 2 tbsp. unsweetened, shredded coconut on top of the prepared batter in the pan, and press into the prepared batter with the back of a large spoon. You can go ahead and slice/score the bars now before baking like I did, or you can score them after baking. I chose to score mine into 9 equally sized bars, but you can make yours smaller if you like too.
- Bake in the oven at 350 degrees for 40 minutes and remove once done. You may need to slice/score them again after baking. Cool the bars for 30 minutes on the counter and serve, or refrigerate for up to 4 days. You can also remove these and freeze them in baggies for longer storage.
Wild Blue is Good for You!