¾ cup almond flour
¼ cup coconut flour
½ cup shredded coconut, unsweetened
2 teaspoon cinnamon
1 teaspoon baking powder, aluminum free…(very important)
½ teaspoon baking soda, aluminum free…(very important)
½ teaspoon salt
2 bananas, mashed
2 eggs, beaten 2 tablespoons coconut oil, melted 2 teaspoons vanilla extract ½ – 1 cup almond milk, unsweetened 1 cup blackberries
Preheat oven to 350 degrees. Grease an 8×8 baking dish with coconut oil and set aside.
In a large bowl, mix together the almond flour, coconut flour, shredded coconut, cinnamon, baking powder, baking soda and salt.
Add in the just like sugar, brown sugar.
In another bowl, mash bananas until they become a pudding consistency, add in beaten eggs, melted coconut oil, vanilla extract and ½ cup of almond milk.
Mix until all ingredients are well incorporated. Add the liquid ingredients to the dry ingredients and mix well. TIP: the batter should have the consistency of cake batter. If it’s too dry continue to add the extra almond milk a little at a time until the consistency becomes cake batter-ish but not too runny.
Fold in the blackberries carefully and spoon the batter into the greased pan.
Bake for 40 minutes or until the sides and top are a golden brown.
Remove from the oven and let cool.
Cut into 12-16 bars depending on how big you like your cake!