Serves: 14 Prep: 5 minutes Cook: 35 minutes
Ingredients:
1cup almond meal
1 cup quick oats
¼ cup of coconut sugar
1 tsp cinnamon
1 tsp baking powder
2 tbsp psyllium husk
1 tsp vanilla extract
2 scoops Noway Iced Coffee
Pinch of salt
2 eggs
¼ cup milk of choice
2 tbs coconut oil, melted
1 shot espresso
½ cup coconut thickened cream or hardened part of canned coconut milk
1 tbs maple syrup
1 tsp vanilla extract
Method:
- Preheat the oven to 180C. Line a loaf tin with baking paper.
- In a large mixing bowl add almond meal, oats, coconut sugar, Mocha Noway, cinnamon, baking powder, and salt.
- In a separate bowl, whisk eggs, milk, coconut oil, espresso, and vanilla extract together.
- Pour wet ingredients into dry mixture and combine.
- Transfer batter into the loaf tin and bake for 30-35 minutes or until golden on top.
- In a small beat with an electric mixer/whisk coconut cream, maple syrup, and vanilla extract for 2-3 minutes until light and fluffy.
- Once the loaf is cooked through, remove from the oven and allow to rest in the tin for 5 minutes. Transfer to a wire rack to cool.
- Once completely cool, spread coconut frosting over loaf.
Slice and enjoy it!
Want another coffee hit? Check this recipe out
https://au.atpscience.com/blogs/recipes/coffee-breakfast-bars
