Lemon-Coconut Breakfast Bars

Lemon-Coconut Breakfast Bars

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Lemon-Coconut Breakfast Bars.  Doesn’t the descriptive name in itself make you want to eat one?  After baking this dish a couple of times, it is a new favorite and a staple I’d like to keep in my house when I need a snack or a quick grab and go breakfast.   With the use of coconut flakes and coconut oil, these bars are packed with nutrients that do all sorts of wonders for your body.  Coconut, in its oil and meat forms,  provides support to the immune system, promotes a lean body and weight loss, increases metabolism and gives a boost to the thyroid.  The main reason for this is because coconut is rich in medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs.  MCTs are easily digested and immediately burned by the liver for energy – like carbohydrates, but without the insulin spike.  MCTs actually boost your metabolism and help your body use fat for energy, as opposed to sorting it.

chia-seeds-milaIn addition to the coconut in this recipe, there are also 1.5 tablespoons of chia seeds.  Chia, the Mayan word for ‘strength’ has been documented as providing a sustainable form of energy.  These seeds, which are also a superfood due to its dense nutrients to calorie ratio, are packed with omega-3 fatty acids, protein, fiber and antioxidants.  They provide for nice texture to the bars and with their natural fiber, they keep you filling full.

I’m sure you’re love these!

Lemon-Coconut Breakfast Bars

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Ingredients

1 ½ tablespoon chia seeds

3 tablespoon fresh lemon juice

1 cup oat flour

½ teaspoon baking powder

pinch of sea salt

¾ cup + 2 tablespoons shredded dried coconut, divided (unsweetened)

2 tablespoons fresh lemon zest

2 tablespoons coconut oil, melted

2 tablespoons applesauce

¼ cup maple syrup or agave nectar

½ cup soft Medjool dates (about 5 or 6), pits removed

Directions:

Preheat oven to 300F  Lightly grease an 8×8 inch baking pan.

In a small bowl, mix the chia seeds and lemon juice together.  Set aside for 20 minutes to allow the chia seeds to become saturated and bulk up, stirring once halfway through.

Meanwhile, in a medium bowl, mix together the oat flour, baking powder, salt, and ¾ cup coconut flakes.  Sprinkle in the lemon zest and mix again until distributed.  IN a separate bowl, combine the coconut oil, applesauce, and maple syrup or agave nectar.  Mix in the soaked chia seeds.  Chop the pitted Medjool dates very finely, and mix in with the other wet ingredients.  Pour the wet ingredients into the dry, and stir until blended.  Spread the mixture evenly into the prepared backing pan, using a spatula to flatten out the surface.  Sprinkle the remaining 2 tablespoons of coconut on top patting it down lightly into the mixture.

Bake for 25-28 minutes, until the edges begin to turn golden-brown.  While warm, cut into 12-16 squares.  (If your oven cooks slow, you may need to keep them in a bit longer.  I ended up baking mine for 35 minutes)

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