Ingredients

The following ingredients have 16 Servings
  • 1 1/2 cups (127g) unsweetened shredded coconut
  • 1 1/4 cups (134g) blanched almond flour
  • 6 tablespoons (43g) golden flaxseed meal
  • 1/3 cup (40g) unrefined coconut sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine Himalayan salt
  • 1 egg (room temperature)
  • 1/2 cup full fat coconut milk
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 3/4 cup fresh blueberries

Instruction

  • Preheat the oven to 325°F. Line an 8-inch square pan with parchment paper, covering all four sides.
  • In a large bowl, mix together the shredded coconut, almond flour, flaxseed meal, coconut sugar, cinnamon, baking soda and salt.
  • In a separate bowl, whisk together the egg, coconut milk, maple syrup, and vanilla.
  • Combine the wet and dry ingredients mixing gently with a spatula to form a thick batter, being careful to not over mix. Mix in the blueberries into the mixture.
  • Spread mixture evenly in the prepared pan and add some additional blueberries on top if you like. Bake for 30 minutes, then let it cool on a cooling rack for about 10 minutes before removing it from the pan and cutting into squares.