You know I’m a fan of quality.
Even when my schedule gets crazy busy, like it has these past 2 months, cooking real, whole, quality foods is important to me. I refuse to run out and grab fast food just because my schedule is busy.
Now don’t get me wrong, grabbing a whole roasted chicken from whole foods or picking up something from their prepared food bar like some mashed ginger sweet potato or garlicky green beans does come in handy. That’s fast food to me, but the healthy kind, and I’m totally ok with it. What I mean is grabbing something unhealthy and low quality. It’s important that I carve out time in my day to prepare something fresh, delicious and healthy.
It’s a good thing my boyfriend is a great cook too, as he can take over on the nights I just really don’t have time!
It’s the same thing when it comes to baking. I love baking and experimenting with recipes that I can share with you! I actually start to go a little crazy if at the end of the week I haven’t cooked up or baked something new. Cooking and baking to me is down time. It’s my personal, relaxing, quiet time to just play in the kitchen. I need it in my life!
Enter these delicious bars! They made my week 🙂 They were easy, delicious, healthy and completely gluten and dairy free.
This time of year is fun to bake as I send my boyfriend off to work with many treats for him and his clients. They ALL get eaten… and fast!
I adapted this recipe from the recent Paleo Mag. Their Thanksgiving and Holiday recipes were amazing!
- 1/4 cup coconut oil, melted
- 1/3 cup raw almond butter
- 1/4 cup maple syrup
- 1 egg
- 1 tsp ground vanilla bean or extract
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 2 cups almond flour
- 3 tbsp coconut flour
- 1/2 tsp baking soda
- 1 cup fresh or frozen blueberries
- 1/4 cup Enjoy Life mini chocolate chips (optional)
- Preheat oven to 350F.
- In a large bowl, add melted coconut oil. Whisk in almond butter, maple syrup, egg, vanilla, cinnamon and salt.
- Add in almond flour, coconut flour and baking soda. Mix together until well combined.
- Add the chocolate chips and mix again to incorporate.
- Pour the mixture into an 8x8 baking dish/brownie pan prepared with parchment paper. Smooth out the batter and gently press down into the pan.
- Scatter blueberries on top and gently press them into the batter with your hands so they are not rolling around.
- Bake in the oven for 25 minutes.
- Let cool in the refrigerator for at least 1-2 hours before serving.