Maple Coconut Protein Bars
These are based off another fantastic recipe that will make its way up here soon from my old blog...and I can't decide which one is better. I love the light maple flavor and the creamy top layer texture contrasted with the cookie dough bar below. I suggest making this when you have company and are not home alone, or somehow, you'll find yourself eating these for breakfast, lunch and dinner. Not that anyone with two newborn babies alone in a house all day would do that, right??
Luckily for me I had help devouring these, and from three people who are decidely NOT vegan or gluten-free, yet they loved these *almost* as much as I did. Whip up a batch and let me know what you think! Oh and a secret tip: if you are in a hurry/lazy you can just make the cookie dough layer part, and roll them into little balls and eat raw instead of baking into the bars. Just sayin'.
Maple Vanilla Cookie Bars
Yields 9 (ha) to 14 tiny pieces
1 cup gluten-free oats
1/2 cup gluten-free oat flour
1/2 cup gluten-free all purpose flour
2 tablespoon vegan protein powder
1 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoons coconut oil
2 tablespoons sunflower seed or nut butter'
3 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1/4 cup nondairy chocolate chips
3 to 6 tablespoons water
Maple Coconut Layer:
1/4 cup + 2 TBSP gf oat flour
1/3 cup gluten-free all purpose flour
1/2 cup unsweetened coconut
1-1/2 tablespoons coconut flour or 2 tbsp vegan vanilla protein powder
2-1/2 tablespoons pure maple syrup
2 tablespoons coconut oil
3 tablespoons coconut milk
1 teaspoon pure vanilla extract
1. Preheat the oven to 350F and line a 8" square pan with parchment paper and spritz with coconut or olive oil.
2. Mix the dry cookie layer ingredients together.
3. In a glass dish, warm coconut oil and seed or nut butter until melted. Whisk in the maple syrup and vanilla, and stir all together. Add this mixture to the dry ingredients and add as much water as needed until mixture sticks together.
4. Press the cookie mixture into the pan in an even layer.
5. For the maple coconut top layer, mix all dry ingredients together, and melt the coconut oil and add to the dry ingredients, then stir in the coconut milk, maple and vanilla.
6. Layer this mixture evenly on top of the cookie base, and bake for 18-22 minutes or until top layer is set. Let cool 10 minutes before slicing and serving.
Notes: you can make your own oat flour by finely grinding gluten-free oats. You can use all gluten-free oat flour instead of all purpose gluten-free flour. Alternately you may use almond flour in place of either flours.
Oh, and were you annoyed I didn't get to posting the recipe last night? Blame this cranky little nugget, who took priority ;)