Ingredients
Directions
- Preheat the oven to 350ºF (175ºC). Line a baking dish with parchment paper.
- In a large bowl, stir together all the ingredients until well combined. Transfer the baking dish and spread evenly.
Bake for 55 minutes. - Garnish with shredded coconut (optional). Slice and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for one week, or freeze in individual portions if longer.
Serving Size: One serving equals one square. A 9 by 13-inch baking dish was
used to make six servings.
More Flavor: Add cinnamon, nutmeg, vanilla extract, or your sweetener of choice and/or a pinch of salt.
Additional Toppings: Walnuts, whipped coconut cream, yogurt, or ice cream.
Coconut Flour: This recipe was developed and tested using Bob’s Red MillCoconut Flour. If using another type of coconut flour, note that results may vary.
Nutrition
| Amount per serving | |
| Calories | 329 |
| Fat | 20g |
| Saturated | 18g |
| Trans | 0g |
| Polyunsaturated | 0g |
| Monounsaturated | 0g |
| Carbs | 37g |
| Fiber | 7g |
| Sugar | 21g |
| Protein | 4g |
| Cholesterol | 0mg |
| Sodium | 182mg |
| Potassium | 615mg |
| Vitamin A | 10228IU |
| Vitamin C | 9mg |
| Calcium | 34mg |
| Iron | 1mg |
| Vitamin D | 0IU |
| Vitamin E | 0mg |
| Vitamin K | 9μg |
| Thiamine | 0.1mg |
| Riboflavin | 0.1mg |
| Niacin | 1mg |
| Vitamin B6 | 0.3mg |
| Folate | 24μg |
| Vitamin B12 | 0μg |
| Phosphorous | 48mg |
| Magnesium | 28mg |
| Zinc | 0mg |
| Selenium | 1μg |
