Got no time to whip up a full breakfast? Make my coconut and blueberry coffee cake bars beforehand and you have a quick, easy breakfast you can eat on the go!
These heavenly cake bars brings together the knockout combination of juicy blueberries and creamy coconut. A hint of coffee flavor is added to perk up your day. The texture is dense, creamy and sweet, a perfect treat for the spring season!
The best thing about my breakfast cake bars is that they're free from refined sugars and processed ingredients. Also, as long as you have all ingredients ready, it only takes half an hour to whip up a batch of these delectable treats!
You will need:
Step 1: Begin by preheating the oven to 350 degrees Fahrenheit and lightly greasing a 9 x 9 inches baking dish with coconut oil. Set aside.
In a mixing bowl, combine the coconut flour and salt then stir together. In a separate bowl, add the almond milk, maple syrup, egg whites, and coconut butter, stirring constantly to mix the ingredients well. Pour the almond milk mixture into the coconut flour mixture and mix well to create the batter.
Step 2: Pour the batter into the greased pan, smoothing out the top with a spatula to keep it level. Top with ripe blueberries. Stick in the oven and bake for 18 to 22 minutes or until the batter has set in the middle. While you wait for the cake to bake, start making the glaze.
Step 3: In a mixing bowl, combine the coconut butter and maple syrup until the consistency turns runny and smooth. Take the cake out of the oven and leave to cool on the baking dish for 10 minutes. Transfer to a cooling rack and leave to cool completely before drizzling the glaze. Cut into squares and serve.