Ingredients
The following ingredients have 4 Servings
- 1 Tbsp Flax meal*
- 2 1/2 Tbsp warm water
- 2/3 Cup Fresh raspberries
- 1 1/4 Cups Banana (mashed (about 2 large large bananas))
- 2 Tbsp Light agave
- 1/4 Cup Coconut sugar (packed)
- 2 tsp Raw Vanilla extract
- 1 Cup Rolled (old fashioned oatmeal, certified gluten free if needed)
- 1 Cup Oat flour, ertified gluten free if needed. (Click HERE to see how to make it yourself!)
- 1/4 tsp Salt
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon
- 1/2 Cup Unsweetened coconut flakes + more for topping
Instruction
- Preheat your oven to 350 degrees and spray an8x8 inch pan with cooking spray.
- In a small bowl, mix together the flax meal and warm water, and let stand for 5 minutes to gel and turn into a "flax egg."
- While the flax does it's thang, place the raspberries in a small bowl and mash with a fork. Set aside.
- In a separate large bowl, mix the mashed bananas, agave and coconut sugar.
- Once the flax egg has sat for 5 minutes, add it into the mashed banana mixture, along with the vanilla extract and stir until well combined.
- Add in all the remaining ingredients, up until the raspberries, and stir until the mixture is well combined.
- Spread 3/4 of the mixture into the prepared pan. Then, spread on the mashed raspberries until they evenly cover the surface. Drop the remaining batter on top, and lightly swirl it around with a spoon, pressing evenly.
- Bake until a tooth pick comes out clean and the top feels set, about 15 minutes.** Careful not to over-bake it as you want these nice and soft.
- Let cool until room temperature and then refrigerate until completely cooled before slicing into bars.
- DEVOUR
