Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | oatmeal, instant or quick | 1 | cup | coconut flour | 1 | teaspoon | cinnamon, ground | 1/4 | teaspoon | sea salt (Celtic or Real Salt are best) | 1/2 | cup, sliced | almonds, raw, chopped | 1/2 | cup (8 fl oz) | Agave nectar | 1/2 | cup | honey | 4 | cups | almond milk, unsweetened | 1 1/4 | cups, shredded | coconut, dried, shredded | 2 | eggs | Organic Brown Egg | 5 | tablespoons | chia seeds-raw | 1/4 | cup | flaxseed |
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Steps
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Sequence
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Step
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| 1 | Preheat oven 350 degrees F. | 2 | Mix dry ingredients in a bowl-save 1/4 cup coconut for top. | 3 | Add wet ingredients to dry mixture and stir until well combined. | 4 | Coat a 13"x9"x2" glass pan with coconut oil.
Add mixture to pan, pressing it down. Sprinkle 1/4 cup coconut on top. | 5 | Bake at 350 degrees for 15-20 minutes. Let cool cut into 24 pieces. | 6 | Number of servings: 24 |
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