by Hilary Lindsay | Mar 24, 2020 | Cooking, Healthy Living, nashville yoga, Recipes, Social Commentary, yoga teacher |
Hey All, Here is a lovely recipe from The Sprouted Kitchen. They look so darn good. I thought it was worth sharing as the rain and safe shelter keep us home during this mysterious and nerve racking time. It seems like I mostly bake and eat these past two weeks with a dash of yoga and dog walking to boot. I will make this with unbleached white flour and coconut flour as that is what I have here. I rarely follow recipes exactly anyway. My favorite baking chocolate these days are Enjoy Life dark chocolate morsels. The other day I used Whole Foods organic butter rounds with peanut butter sandwiched in between and dipped them in melted chocolate. Left them on the front porch to firm on a baking sheet with parchment paper. Heaven. Anyway, The Sprouted Kitchen sent this out and if you like healthy baking you might go subscribe to them directly. Happy Snacking, Love, Hilary PEANUT BUTTER CHOCOLATE SHORTBREAD BARS 16 small squares Ingredients for the CRUST 1/2 cup coconut flour 1/2 cup almond flour 1/2 cup oats 1/3 cup coconut oil 2 Tbsp. maple syrup 1 tsp. vanilla extract Pinch of salt NUT BUTTER LAYER ¾-1 cup favorite natural nut butter 3 Tbsp. maple syrup CHOCOLATE LAYER 7 oz. chocolate, chopped 2 Tbsp. coconut oil or coconut butter Flaky salt, to finish Instructions Line an 8” square dish with parchment paper for easy removal. Preheat the oven to 325’. In a food processor, combine the coconut flour, almond flour, oats, coconut oil, maple, vanilla and salt and pulse a few times to combine. Don’t overdo...
