Sunday, May 5, 2013

Coconut Apple Cake Bars

Coconut flour is tricky to work with. It is a thirsty flour, that requires lots of liquid; figuring out the amount of liquid is definitely challenging. This recipe first started out as a coffee cake, then quickly transformed into a bar...or both. The texture is interesting, almost cheesecake like. Maybe I added too much milk, or not enough egg. Or maybe they are perfect...just not sure. But they are tasty and perfect with a dollop of ice cream!


Apple Coconut Cake Bars

 Apple Coconut Batter
2 cups grated apples
1/3 cup agave syrup
 1/3 cup coconut or canola oil
3 large eggs
2 cups milk such as coconut, soy or almond
2 Tsp. vanilla extract
1 cup coconut flour
1 cup white whole wheat flour
2 tsp. baking powder
½ tsp. salt
Filling and Topping
1/2 cup unsweetened coconut flakes
3 Tbsp. maple sugar, sucanat or brown sugar
½ cup chopped walnuts
2 tsp. cinnamon
¼ cup agave for drizzling
Preheat oven to 350˚F. Whisk together apples, syrup, oil, eggs, milk and vanilla in a large bowl. In another bowl, combine flour, baking powder and salt.
Stir together until just mixed. In another small bowl, combine coconut, sugar, walnuts and cinnamon. Place half of the batter in 9x13-inch greased pan and sprinkle evenly with half of the coconut mixture. Top with remaining batter and spread in a thin layer. Sprinkle remaining coconut mixture over top and drizzle with agave syrup.
Bake for 50-55 minutes, until spring. Remove from oven and allow to sit for at least 10 minutes before serving. Cool completely and store refrigerated in an airtight container.

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