Paleo Blackberry Bars
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 132.8
- Total Fat: 7.1 g
- Cholesterol: 23.1 mg
- Sodium: 158.2 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 5.0 g
- Protein: 2.6 g
View full nutritional breakdown of Paleo Blackberry Bars calories by ingredient
Introduction
[made with wild blackberries. gluten free, dairy free, Paleo, and low in sugar] [made with wild blackberries. gluten free, dairy free, Paleo, and low in sugar]Number of Servings: 16
Ingredients
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1 cup coconut flour (shredded coconut blended into powder)
1/2 cup shredded coconut
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup NuNaturals Baking Blend (or sugar, agave, maple syrup, honey, whatever you’d like)
2 bananas (about 1 cup)
2 eggs
2 tbsp coconut oil, melted (may use olive oil)
1 tsp vanilla extract
1/2-1 cup almond milk
1 cup blackberries, fresh or frozen (or berry of choice)
Directions
Preheat oven to 350 degrees. Grease an 8×8 baking pan and set aside.
In a large bowl, mix together the coconut flour, shredded coconut, cinnamon, baking powder and soda, and salt. Add in the NuNaturals Baking Blend or sugar sub, if using, mixing again.
In the same bowl, add in the bananas, eggs, melted coconut oil, vanilla extract, and 1/4 cup almond milk. Mix until all ingredients are incorporated, adding in more almond milk, as needed for mixing. Amount of almond milk varies as coconut flour does soak up liquids quickly, and using more or less coconut flour or shredded coconut will change the absorption of liquids. Add in enough almond milk so the batter is the consistency of cookie batter (but will probably be slightly drier).
Fold in the blackberries and spoon the batter into the greased pan. Bake for 40 minutes or until the sides are golden.
Serving Size: makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user CALLMEBAM.
In a large bowl, mix together the coconut flour, shredded coconut, cinnamon, baking powder and soda, and salt. Add in the NuNaturals Baking Blend or sugar sub, if using, mixing again.
In the same bowl, add in the bananas, eggs, melted coconut oil, vanilla extract, and 1/4 cup almond milk. Mix until all ingredients are incorporated, adding in more almond milk, as needed for mixing. Amount of almond milk varies as coconut flour does soak up liquids quickly, and using more or less coconut flour or shredded coconut will change the absorption of liquids. Add in enough almond milk so the batter is the consistency of cookie batter (but will probably be slightly drier).
Fold in the blackberries and spoon the batter into the greased pan. Bake for 40 minutes or until the sides are golden.
Serving Size: makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user CALLMEBAM.
