Did you know that April is National Pecan Month? Pecans naturally contain micronutrients, and are a source of a protein. This recipe is perfect for the pecan fan and it is paleo-friendly, too!
- Coconut Oil
- 1/4 cup Raw Organic Honey
- 2 eggs
- 1 very ripe banana
- 1/4 cup coconut milk
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1/3 cup coconut flour
- 1 cup shredded unsweetened coconut
- 3/4 cup pecans (chopped or pieces)
Pre-heat oven to 350 degrees, and grease an 8×8 pan with coconut oil (an 8×6 pan will also work, but they may need to bake for 5-10 minutes longer).
Whisk eggs in a large bowl. In a separate bowl, mash the banana.
Add banana, honey, vanilla extract, and almond extract to the bowl with the eggs.
Mix well, with a hand mixer or by whisking. A smoother consistency can be achieved with the hand mixer.
Add coconut flour, coconut milk, and shredded coconut to the bowl, and mix until all ingredients are blended together.
Divide the pecans, and add half to the mixture. Mix well.
Spread the batter into the pan (a flexible, silicone spatula works best).
Sprinkle the top of the bars with pecans, and put into the oven for 20-25 minutes. The top will be a golden brown color when they are ready.
Remove from the oven, and drizzle a little more honey over the top of the bars, then sprinkle with cinnamon.
Do not cut the bars right out of the oven; they will be crumbly. Let cool, cover, and put into the refrigerator. This will help them stick together. After 45 minutes to 1 hour, they will be ready to cut into squares.
Makes 6-8 servings.