Like I mentioned last month, I don’t practice a paleo diet, in fact if today has taught me anything it is that I could happily live off sugary black coffee and peanut butter on toast. But due to the immense quantities of sweet treats I could happily polish off on any given day it’s good to have an arsenal of healthier recipes up my sleeves.
I don’t think I was always this sweet toothed, in fact as a small child I was completely disinterested by the selection of penny sweets at our local shop favouring magazines instead. These days I can barely start my day without 2 heaped spoonfuls of sugar in my mug.
Luckily for my newly created sugar fiend these bars are delicious, they are thick and moist, the tartness of the cranberries complementing the sweetness from the coconut. They would be perfect in a packed lunch or with a drizzle of maple syrup and a couple of fresh berries, which was my favourite way of eating them.
Paleo Coconut, Almond and Cranberry Cake Bars Recipe
1 cup coconut milk
⅓ cup of coconut oil
⅓ cup maple syrup
2 cups ground almonds
½ cups desiccated coconut
½ cup dried cranberries
Preheat the oven to 180C and line a 20cm square tin
In a bowl whisk together the wet ingredients.
Whisk in the coconut and the ground almonds until the batter is smooth.
Using a wooden spoon stir in the cranberries.
Pour into the tin and bake in the middle of the oven for 30-40 minutes or until a inserted skewer comes out clean.
Leave to cool then remove from tin being careful as the cake cracks easily.
Cut into squares or bars and serve with fresh berries.
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