Homemade Bounty bars perfect for a dessert or a breakfast :-) Gluten-free BLW.

I used to love a Bounty! I’m nuts for coconuts 😉 It turns out that Bounty is mostly made of SUGAR! Since I quitted sugar I decided to make Bounty at home with all natural ingredients so my son can enjoy it too. They can be served for a breakfast as it’s a source of good fat (shredded coconut & coconut milk) and copper, phosphorus, manganese, and magnesium (millet).

When? 9m +

Homemade Bounty Bars

2015-11-04 01:19:41

Porcje 18

My homemeade Bounty bars are made with natural ingredients and are packed with goodness. They are mostly made of millet and shredded unsweatened coconut.

Napisz recenzję

Zapisz przepis

Drukuj

Czas przygotowania

30 min

Czas gotowania

15 min

Całkowity czas

45 min

Czas przygotowania

30 min

Czas gotowania

15 min

Całkowity czas

45 min

Składniki

• 1/2 cup raw millet (soak overnight)
• 1,5 cup water or best coconut milk
• 1,5 cup shredded coconut
• 4-5 tbsp coconut oil
• 5 tbsp maple syrup /6 tbsp date syrup
• 1 tbsp honey (or maple syrup/coconut sugar)
• 2 tbsp carob powder

Wykonanie

1. Cook millet together with shredded coconut in water/coconut milk. Cover the pot with a lid. Let it boil and then simmer for approx.15 minutes. Millet should be slightly overcooked.
2. Add coconut oil or butter and 5 spoons of maple syrup and stir throughly. Taste and see if it's sweet enough.
3. Preheat the oven to 180C
4. Line the baking tray with parchment paper and form a rectangle with a spoon. Bake for 15 minutes (until hard) and leave in the oven for 5-10 minutes.
5. GLAZING: melt 4 heaped spoons of coconut oil and add carob powder. Stir until smooth. When the chocolate liquid cools down a little add honey and stir. (There's no need waiting for it to cool down if you're using maple syrup or coconut sugar).
6. Cut the coconut millet cake in little rectangles and cover them with the glazing. I only glazed the top as I didn't want my child to be covered with chocolate 😉

Notatki