5 Reasons to Choose Almond or Coconut Flour
- Boosts protein and fiber content in baked goods.
- Is a good substitute to help lower carbs in quick breads, muffins and pancakes.
- Is gluten-free.
- May replace a portion of all-purpose flour with almond or coconut flour in recipes. (Talk to your Hy-Vee dietitian for more information or recipes)
- Adds a sweet, rich flavor to your favorite recipe.
Dark Chocolate Coconut Delight Bars
Serves: 16 (1 bar each)
All you need:
- 4 eggs
- 3/4 cup coconut milk
- 2 tsp almond extract
- 3/4 cup coconut sugar
- 1/2 cup blanched almond flour
- 1/2 cup coconut flour
- 1/4 tsp sea salt
- 1/2 teaspoon baking soda
- 3/4 cup chunked Zo¨et 57% dark chocolate, divided
- 1/4 cup unsweetened shredded coconut
All you do:
- Preheat oven to 350 degrees. Grease an 8-by-8-inch baking dish.
- In a large bowl, whisk together eggs, coconut milk, almond extract and coconut sugar.
- In a smaller bowl, combine almond flour, coconut flour, salt and baking soda.
- Mix dry ingredients into wet ingredients with a handheld mixer.
- Stir in 1/2 cup chocolate chunks.
- Pour batter into prepared dish, then sprinkle shredded coconut and remaining chocolate chunks on top.
- Bake at 350 degrees for 30 minutes. 8. Cool for 1 hour. Serve.
Nutrition per serving: 170 calories; 8 g total fat; 4 g saturated fat; 0 g trans fat; 45 mg cholesterol; 21 g carbohydrates; 16 g sugar; 3 g protein; 3 g fiber; 105 mg sodium. Source: Adapted from Elana’s Pantry
