This week I am going to share with you a recipe that I have wanted to try for while. The recipe originally had used almond flour, but instead I used coconut flour as a substitute. If you do make the recipe you can either add 1 T. of water or instead of using the flour measurements I have written out, use 3/4 almond flour with 1/2 coconut flour.
Snack Bar Recipe:
3/4 c. coconut flour
1/2 c. tapioca flour
2 tsp. finely ground flax meal
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 c. coconut oil (slightly melted)
1/4 c. maple syrup
2 large eggs
1 tsp. vanilla extract
1 1/2 c. blueberries or blueberry preserves
3 T. water
Heat the blueberries and water in a saucepan over medium to low heat while you prepare the dough. Combine the flours, flax meal, baking soda, cinnamon, and salt in a bowl. Combine with the coconut oil, maple syrup, eggs and vanilla, beat on high with a mixer for 30 seconds. Divide dough into two parts and shape into a ball. Then place the two balls of dough on separate pieces of wax paper. Flatten out both balls to 1/4 inch thick. Place in the refrigerator for 20 minutes. Remove the blueberries from the stove and let cool to room temperature. Preheat oven to 350 degrees. Take the dough out of the fridge and, using a pizza cutter, cut into a large square. Cut the square into 4in. by 2in. rectangles. Spoon on 1-2 T. of berry mixture onto one side of the rectangle and cover. Gently seal the sides of the bar with your fingers. Repeat the process until all bars are complete. Transfer the bars to a baking sheet and bake for 12 minutes.
Winter Blast at The Springs
This past week my youth group went up to The Springs camp to attend there Winter Blast snow camp. It was a very fun weekend and we went through a great study on the armor of God. Here are a couple of pictures from the weekend.
Thanks for reading. Have a great week!