- olive oil cooking spray
- 2 egg whites
- 1/2 cup cranberries
- 2 tablespoons water
- 1 1/2 cups almonds
- 1 1/2 cups coconut flour
- 1/2 cup unsweetened coconut milk
- 1 ripe banana, mashed
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Beat egg whites with an electric mixer in a bowl until fluffy, about 5 minutes.
- Soak cranberries in water in a separate bowl for 10 to 15 minutes.
- Pulse almonds in a food processor until coarsely chopped; add coconut flour. Pulse until blended. Transfer almond mixture to a bowl.
- Blend cranberry mixture and coconut milk in the food processor until evenly combined.
- Stir mashed banana into almond mixture using a rubber spatula. Mix cranberry mixture and applesauce into almond-banana mixture until mixture is dense and pliable. Stir in vanilla extract, cinnamon, and nutmeg. Fold egg whites into mixture until just combined. Spread mixture into the prepared baking pan; tap pan gently on the counter to evenly spread mixture.
- Bake in the preheated oven until edges are lightly browned, about 45 minutes. Cool for 20 minutes before cutting into squares.
05/19/2019
recipepes.com
healthy (no sugar/butter added) almond and coconut squares, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
