Healthy strawberry cookie bars!

Ingredients⠀

* 1 cup blanched almond flour⠀
* 2 tbsp coconut flour⠀
* 1 cup granulated sweetener of choice like stevia⠀
* 1 flax egg or normal egg * 1/2 cup almond butter can sub for any nut or seed butter of choice⠀
* 1/4 cup coconut milk can use any milk of choice⠀
* 1/8 tsp almond extract⠀
* 1/4 cup strawberries chopped⠀
* 1/4 cup dark chocolate chips⠀
.⠀

Instructions⠀

1. Preheat oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside. ⠀
2. If you want a flax egg, Prepare your 'egg' by combining your ground flaxseed with 2.5 tablespoons of warm water. Let it sit for 15 minutes. ⠀
3. In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, add your wet ingredients, along with your prepared flax 'egg', and mix well. Combine your wet and dry ingredients. Fold through your strawberries and chocolate chips. ⠀
4. Transfer your cookie bar batter in the lined pan and spread out in an even layer. Bake for 20-25 minutes, or until a skewer comes out clean from the center and the edges go golden. ⠀
5. Allow strawberry cookie bars to cool in the pan completely, before slicing into bars.

credits got to @thebigmansworld on Instagram

Comments

Vegan Pecan Pie!

Crust: 1½ cup almond flour (half almond half oat flour) 6 Tbsp pecan butter 1 Tbsp maple syrup pinch of sea salt Filling: 1 cup KoRo pecan butter 1 cup date syrup ½ cup of soy milk ⅓ cup flax meal 2 Tbsp cornstarch 1 tsp vanilla extract/powder 2 cups KoRo pecans, chopped Topping: 1 cup KoRo pecans Instructions 1. Place the crust ingredients into a bowl and mix well with a spoon or your hands until you have a sticky dough. Grease a pie tin and place the dough inside. Press down evenly with your fingers and up on the sides of the tin. Set aside and prepare the filling. 2. Preheat your oven to 175°C/350°F. 3. Add all ingredients, except for the pecans, into a bowl and whisk to combine. Add in the pecan pieces and stir until combined. Pour the pecan mixture on top of the crust and spread evenly. Place your remaining pecans on top in a decorative manner and place it into the oven. 4.Bake at 175°C/350°F for 30 minutes. Make sure to not let the top pecans burn, otherwise cover with foil. 5. O...

Flourless Chocolate & Blueberry Muffins!

Ingredients (12 servings) * 9 bananas * 1 ½ cups nut butter, of choice * ½ cup cocoa powder * 1 ½ cups blueberry Preparation 1. Preheat oven to 350°F (180°C). 2. In a bowl, mash the bananas with a fork. 3. Add nut butter and mix until combined. Divide the batter into two bowls. 4. Add cocoa powder to one bowl of batter and mix well. 5. Add the blueberries to the other bowl of batter and mix well. 6. Add the batter to a muffin tin. 7. Bake for 18-20 minutes. 8. Let muffins cool. 9. Enjoy Nutrition Facts * Calories 251 * Fat 11g * Carbs 35g * Fiber 6g * Protein 6g Credits go to @bestweightlossrecipes on Instagram https://www.instagram.com/p/CBt7pKmAftU/?utm_source=ig_web_copy_link

Vegan Neapolitan Cupcakes!

Ingredients 1/2 cup applesauce 1/4th cup coconut oil 1 cup almond milk 1/3rd cup agave 1 tsp. vanilla 1 3/4th cup oat flour 1 1/4th cup almond flour 1/4th cup tapioca flour 1/4th cup cocoa powder 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp. salt Strawberry Frosting 1 cup coconut cream 1 cup freeze-dried strawberries credits go to @thevegansclubtv on Instagram https://www.instagram.com/p/CBn0EwfpJuG/?utm_source=ig_web_copy_link

Zoey Eats

Search This Blog