Blueberry Bars

Last night, Michael took me on a much needed (he and I) date night!  We went to Goose's Acre on the Waterway.  This is where we first started dating almost 2 years ago and we haven't been back there, just the two of us anyways.  So it was quite nice, however we encountered some troubles.  We are fasting for the month of August.  We decided to just stick with whole foods with things being as minimally processed as possible.  That is such a struggle when you go out to eat.  Generally we have to eat salads and use olive oil as dressing.  We managed just fine, but we were both wanting a treat or dessert afterwards.  I haven't made a new dessert in awhile so I decided to find one today!  Here is my go although I changed the recipe a tad.  I borrowed this from Lori and her post for Paleo Blackberry Bars.

Blueberry Bars

Ingredients:
1 ½ cups almond flour
1 tsp. cinnamon
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup coconut sugar (or honey, maple syrup, agave; whatever you'd like)
2 bananas (about 1 cup)
2 eggs
2 tbsp coconut oil, melted (or olive oil)
1 tsp. vanilla extract
½-1 cup almond milk
1 cup blueberries, fresh or frozen (or your choice of berry)

Instructions:

1) Preheat oven to 350 degrees. Grease an 13×9 baking pan and set aside. (Or you can use an 8×8

2) In a large bowl, mix together the coconut flour, shredded coconut, cinnamon, baking powder and soda, and salt. Add in the NuNaturals Baking Blend or sugar sub, if using, mixing again.

3) In the same bowl, add in the bananas, eggs, melted coconut oil, vanilla extract, and 1/4 cup almond milk. Mix until all ingredients are incorporated, adding in more almond milk, as needed for mixing. Amount of almond milk varies as the almond flour soaks up the liquids. Add in enough almond milk so the batter is the consistency of cookie batter (but might be slightly drier).  

4) Fold in the blueberries and spoon the batter into the greased pan. Bake for 40 minutes or until the sides are golden.

5) Remove from oven and cool. Cut into about 16 squares.

Mine actually came out a little more moist than I would have liked them and really banana flavored.  Next time, I might try adding in 1 less banana and use more almond flour.