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cakes & bars

yields 12 servings
FLUFFY CHOCOLATE BROWNIES
Sifting the cocoa powder and potato starch will make these brownies fluffier.

4 eggs 1. Preheat oven to 350˚ F. Grease a 10-inch Bundt pan
yields 40 bars 1 cup sugar or a 9x13-inch baking pan.
¼ cup water 2. In the bowl of an electric mixer, beat the eggs until light and
HIGH-PROTEIN ¼ cup oil fluffy. Add the sugar slowly and beat an additional 5 minutes.
COCONUT BARS 1 teaspoon coffee 3. While the eggs are beating, combine the water with the oil
2/3 cup cocoa or carob powder, and the coffee in a small bowl. In another bowl, combine the
1½ cups shredded coconut sifted cocoa or carob powder, potato starch, and baking soda.
1 cup coconut oil ½ cup potato starch, sifted 4. Lower the speed of the mixer and slowly add the coffee mix-
½ cup xylitol ½ teaspoon baking soda ture. Fold in the potato starch mixture by hand. Pour into the
¾ cup chopped nuts prepared baking pan and bake for 45 minutes.
1 cup cacao powder
1 teaspoon stevia
4 eggs
½ cup almond milk yields 12 brownies or 20 muffins
½ cup ground chia seeds BROWNIE DELIGHT
1 cup cubed fruits (apples, plums, 3 cups almond flour 1. In a large bowl, combine the almond flour, salt, car-
peaches, blueberries) ½ teaspoon salt ob or cacao powder, coffee, baking soda, and xylitol
½ cup shredded coconut, for 6 tablespoons carob or cacao or sugar (if using).
sprinkling (optional) powder (see recipe note) 2. Add the beaten eggs, oil, honey (if using), and vanilla extract
1. Preheat the oven to 350˚ F. Line a 2 tablespoons coffee and combine well. Let stand for 30 minutes.
cookie sheet with baking paper. ½ teaspoon baking soda 3. Preheat the oven to 350˚ F. Grease or line a 9x13-inch baking
2. In the bowl of an electric mixer, 1 cup xylitol, organic sugar, or pan or 20 muffin cups.
combine the 1½ cups shredded honey (see recipe note) 4. Pour the batter into the greased or lined pan or fill the muffin
coconut, oil, xylitol, and nuts. 8 eggs, beaten cups three-quarters full. Bake the cake for 50 minutes or the
3. Add the cacao powder, stevia, 2/3 cup oil cupcakes for 20 minutes.
eggs, almond milk, and chia 1 teaspoon pure vanilla extract
seeds. Fold in the fruits.
4. Spread the batter onto the lined RECIPE NOTE While getting used to the taste of carob, use 4 tablespoons carob and 2 table-
cookie sheet and sprinkle with spoons cacao or cocoa powder. Gradually increase the carob and reduce the cacao or cocoa.
the ½ cup shredded coconut. If you are using xylitol or sugar, it is combined with the dry ingredients. If you are using honey, add
5. Bake for 40 minutes. When slight- to the wet ingredients.
ly cooled, cut into ½-inch bars
High-Protein Coconut
Bars
366 HEALTHY EVER AFTER garnish FRUIT TOPPING CRUMB TOPPING Sliced strawberries, sliced kiwis, and mandarin sections, for 1 tablespoon arrowroot starch or cornstarch 10 ounces crushed pineapple, drained Dash of cinnamon 2 tablespoons sugar (optional) 3 tablespoons coconut 3 tablespoons cornflake crumbs mandarin sections. and boil for 1 minute until thickened. Let cool and spread over the cake. Decorate with the kiwis, strawberries, and Sprinkle over the cake and bake for an additional 10 minutes. Pour

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yields 12 servings