So I had a friend challenge me to make them a treat that had no added sweeteners and no almond flour, this is what I came up with on the fly and they loved it, hope you do too. Be careful with this “cake” though, it is very delicate when done and I cooled it after baking it to help it stay together, once set though it is wonderful and you can eat them warm or cold and they are amazing either way.
Mixed Berry Fruit Cake Bars
Ingredients
- 1/2 cup coconut flour
- 1/2 cup almonds
- 1/2 cup macadamia nuts
- 2 tablespoons coconut oil melted
- 3 eggs
- juice of 1 lemon
- 16 ounces of frozen fruit I used a mixture of blueberries, raspberries, and strawberries
- shredded unsweetened coconut flakes to garnish
Instructions
- Preheat your oven to 350 degrees fahrenheit
- Place your almonds and macadamia nuts in your food processor and blend down until you have very small chunks
- Combine your nuts in a mixing bowl with your coconut oil, eggs, lemon and mix well
- Slowly fold in your coconut flour and mix well, set aside
- In a small sauce pan over medium heat add all your frozen fruit and continue to saute until all your fruit is falling apart and you have a nice reduction
- Using a potato masher crush all the fruit in your pan and let cool
- Combine your fruit reduction with the dough mixture and mix well
- Place in an oiled 8x11 inch pyrex dish and bake for 30 minutes. The top of your cake should look cooked but not burnt.
- Remove from the oven, sprinkle the top with coconut flakes to your liking and then bake for 5-7 more minutes or until coconut has started to brown
- Remove from the oven and let cool, I placed mine in the refrigerator for an hour
- Remove and then cut to the size of your liking and enjoy
****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***
Sweet Crockpot Pulled Pork
This recipe is so versatile which makes it fun to recreate over and over again.
I made this a couple days ago and it turned out great! Though I think I have come to the realization that I don’t like macadamia nuts or maybe the ones we get in Alaska are just not good quality. Do you have recommendation for a different nut to use with this? Thanks for sharing your wonderful recipes! You have added so much more variety to my diet!
Hmmm, I bet pecans would work out well.
Five stars!! So this is another coconut flour winner!! Thank you, George. It turned out great!! Although I do not recommend taking the lazy route and doing the mixing in the food processor. Great for chopping up the nuts, but then follow the directions and don’t be lazy :-) It still came out great though, but I think it would have been better without my laziness :-)
Hey! Loved this dish! Just made it tonight. I substituted almond meal & desiccated coconut along with increasing the nut content for the coconut flour.
I really think it works!
I served to my kids with a dab of yogurt and the plate was clean.
I’ll have it straight up as it is ‘ more-ish’ and not sweet…just satisfying.
Many thanks
You are most welcome. Glad you enjoyed
You are most welcome Melanie :)
These are SO good! I love everything I have tried from your blog and these are a new favorite. Thank you!
Thank you for the kind comments Juli, I am on your blog right now surfing away and I must tell you, I love the name of your site :) I see I am not the only one guilty of destroying the batter before I bake :) In the process of following your blog now :)