Blueberry Coconut Breakfast Bars!
These breakfast bars are a great treat to have with your morning coffee or tea! (Although who am I kidding, I eat them as dessert). They’re light, sweet, and totally hit the spot! Hope you like them!
Note: The recipe below if for a standard sized bread pan. I didn’t have a bread pan, so I used a larger square pan and doubled the recipe!
Recipe:
Base Layer
20g all-natural vanilla whey protein powder
2 tbsp coconut flour
2 egg whites
1 tbsp ground flax
1/4 cup fat free greek yogurt
10 drops liquid stevia or approx. half-cup sweetener of choice
1/8 tsp cinnamon
Top Layer
91g fat free, low sodium ricotta cheese
1/4 – 1/2 cup frozen or fresh blueberries (depending on how much blueberry flavour you want!)
1 tsp coconut extract
1/2 tsp vanilla extract
1 tbsp shredded coconut
2 egg whites
20 drops liquid stevia or approx. 1-cup sweetener of choice
Directions:
- Pre heat your oven to 350 degree and spray loaf pan with non stick spray
- Mix all your base layer ingredients together with an electric hand mixer
- Pour batter into loaf pan and bake for 8 minutes
- While batter is baking mix ricotta, coconut and vanilla extracts, shredded coconut, egg whites and stevia
- Fold in blueberries
- When base layer is done, pour the ricotta mixture over the top
- Bake for 20-22 minutes or until set
- Let it cool and store in the fridge (they taste better cold in my opinion!)
- ENJOY!!! 🙂
