Chocolate Chip Bars
Ingredients
The base
-
¾
cup
honey or agave
-
1
tsp
spoonable stevia or liquid stevia
-
1
cup
almond butter
-
1
tbsp
vanilla extract
-
½
tsp
sea salt
-
½
cup
coconut oil
-
4
large
beaten eggs
The dry ingredients
-
¼
cup
cream of buckwheat
-
¼
cup
tapioca flour
-
½
cup
sifted coconut flour
-
2
cups
quinoa flakes
-
1
tsp
baking soda
-
½
tsp
baking powder
-
⅔
cup
dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the honey or agave, stevia, almond butter, vanilla extract, sea salt, coconut oil, and beaten eggs.
- In a separate bowl, mix the cream of buckwheat, tapioca flour, coconut flour, quinoa flakes, baking soda, and baking powder.
- Gradually add the dry ingredients to the wet mixture and stir until well combined.
- Fold in the dairy-free chocolate chips.
- Divide the batter into two greased square baking dishes.
- Bake in the preheated oven for 22 minutes.
- Allow to cool before serving. They can be enjoyed cold from the refrigerator or frozen.
Nutrition Facts (estimated)
Servings
16 bars
Calories
200
Total fat
10g
Total carbohydrates
25g
Total protein
5g
Sodium
100mg
Cholesterol
0mg
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