Coconut Caramel
Breakfast Bars
| By : |
Teacher, designer and mom, BLW certified and creator of @en_mi_plato, where she shares allergen-free recipes.
| Cook Time | 18 Minutes |
| Servings |
4 Portions
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Ingredients
For the oat layer:
- 110 gr of oat flour
- 145 gr of whole oats
- 1 teaspoon of baking powder
- ¼ teaspoon salt
- 2 tablespoonss of liquid honey or maple syrup
- 100 g of melted coconut oil
- Zest of 1 lemon
For the berry filling:
- 150 grams of blueberries
- 150 gr of raspberries
- Juice of ½ lemon
- 1 tablespoon grated coconut
- 1 tablespoon Honey or Maple Syrup
- 1½ tablespoon cornstarch
Ingredients
For the oat layer:
For the berry filling:
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Instructions
- In a bowl mix the oat flour, oats, baking powder and salt. Stir well.
- Add the coconut oil, honey and lemon zest to the mixture. Stir until well mixed.
- In an oiled mold or with parchment paper, put
⅔ of the mixture and spread. With the help of a spoon, press down to make it compact. - In another bowl, mix all the ingredients for the berry filling layer. Stir until everything is incorporated.
- Put the mixture on the oat base in the mold. Then over the filling put the third of the remaining oat mixture and press again with the help of a spoon.
- Using the Instant Vortex panel, press Bake , set the time to 18 Minutes and the temperature to 180°C . Press Start .
- Once the Add Food screen appears , insert the mold and close the tray.
- When the time is up, take out the mold. Let cool and then cut into squares or rectangular bars.
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