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Lemon Coconut Bars

Lemon baobab1

Tangy lemon coconut bars-great for breakfast on the go

These zingy coconut bars are such a treat! They contain wholesome ingredients including: chia seeds, coconut, coconut oil, oats, apple sauce, protein powder (I love using pea & soya bean varieties) & (optional) ground flaxseed.

Milled chia seeds are used instead of eggs & so this recipe is suitable for vegans & vegetarians. (However, for egg eaters, you can use 1 large sized egg instead!)

Lemon baobab 5

To make these more lemony & add to the nutritive value, I have added the superfruit powder baobab, which is packed with vitamin C, calcium, iron, magnesium, phosphorus, potassium, selenium, zinc & vitamins B1, B2, B6, B12, B7; nutrients to give you an energy boost, support the immune system & reduce fatigue. What a way to start the day!

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I understand not everyone will have all supplements at hand & so if you prefer, omit the baobab powder & add extra grated zest from another lemon.

These bars are free from refined sugar (as with all recipes in my blog) & are highly portable, making them a terrific grab & go breakfast or healthy lunchbox snack.

Lemon baobab 7

Makes: 12-16 bars

Preparation time: 20 mins plus 15 mins for chia seeds to soak.

Ingredients:

Grated zest from one lemon (from 2 lemons if not using baobab superfruit powder)

2 tbsp milled chia seeds (to make the chia egg substitute)

3 tbsp lemon juice (to make the chia egg substitute)

2 tbsp water (to make the chia egg substitute)

100g quick cook oats (gluten-free if required)

1/2 tsp baking powder

pinch of salt

60g desiccated coconut

1 1/2 tbsp plant-derived protein powder (I use pea or soy).

2 tbsp baobab superfruit powder

Optional: 1 tbsp ground flaxseed (if not using, use 1 tbsp more of oats)

2 tbsp coconut oil, melted

5 tbsp apple sauce (I use home-made sugar-free stewed apples)

70g agave or honey

90g dates, finely chopped

 

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Method:

Preheat the oven to 160ºC or 140ºC for fan ovens. Grease & line a baking tin measuring  6″ by 10″.

Zest the lemon(s).

Make the egg-chia substitute: in a small bowl mix together the milled chia seeds with the lemon juice & water. Leave to hydrate for 15 mins. The mixture will become gloopy, like egg white. If you are using an egg, just whisk this in a small bowl.

In the meantime, place the oats in a blender or food processor & whizz to form a fine powder (effectively, creating oat flour; this will only take about a minute or two). Decant into a medium sized bowl.

To this bowl, add the baking powder, salt, most of the coconut (reserve some for decoration), lemon zest, protein powder (pea or soy work well), baobab ground flaxseed (if using). Mix together.

Lemon baobab prep1

Dry ingredients combined

In another bowl, mix together the wet ingredients: melted coconut oil, applesauce, honey or agave, chia egg substitute or egg. Then add the finely chopped dates & combine.

Lemon baobab prep 2

Wet ingredients and chopped date mixture

Pour the wet date mixture in with the dry oat mixture & mix together to form a cakey dough…

Lemon baobab prep 3

Transfer into the lined baking tray. Level with a spatula.

Lemon baobab prep 4

Sprinkle the top with the remaining coconut & bake in the pre-heated oven for 23-25 mins, until golden brown.

Lemon baobab prep 5

Allow to cool in the tin & then cut into bars. Enjoy!

Lemon baobab 2

Don’t forget you can find my favourite recipes in my FREE eBook here.

Lemon baobab 6

Variations:

  • Add seeds like sunflower seeds & whole chia seeds to add texture
  • Substitute lemon juice & zest for that of an orange to make these bars into tangy orange & coconut bars
  • Other dried fruit can be substituted for the dates, including dried figs, raisings, apricots, or a mixture of them

 

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