BOOST High Protein Matcha Coconut Bars
Ingredients
Instructions
Preheat oven to 350°F (180°C). Line a 9-inch (2 L) square baking pan with parchment paper, allowing some to hang over the edges.
In a large bowl, whisk together flour, 3/4 cup (175 mL) coconut, oats, matcha powder, baking powder and salt.
In a separate bowl, whisk together BOOST® High Protein Vanilla with eggs, vegetable oil, maple syrup and vanilla. Add to dry mixture and stir well to combine.
Pour batter into prepared baking pan; sprinkle with remaining coconut and bake for 25 minutes, or until edges are starting to brown and a toothpick inserted into the centre comes out clean. Transfer pan to a wire rack to cool completely.
Using parchment paper, lift out of the pan and cut into bars. Drizzle with melted white chocolate if desired.
Tips
Ingredients
Find matcha powder and gluten free oats at your local health food store.
Preserving
Bars will keep, tightly wrapped in plastic in the freezer for up to 1 week.
What you need
Ingredients
How to prepare
Instructions
Preheat oven to 350°F (180°C). Line a 9-inch (2 L) square baking pan with parchment paper, allowing some to hang over the edges.
In a large bowl, whisk together flour, 3/4 cup (175 mL) coconut, oats, matcha powder, baking powder and salt.
In a separate bowl, whisk together BOOST® High Protein Vanilla with eggs, vegetable oil, maple syrup and vanilla. Add to dry mixture and stir well to combine.
Pour batter into prepared baking pan; sprinkle with remaining coconut and bake for 25 minutes, or until edges are starting to brown and a toothpick inserted into the centre comes out clean. Transfer pan to a wire rack to cool completely.
Using parchment paper, lift out of the pan and cut into bars. Drizzle with melted white chocolate if desired.
Tips
Ingredients
Find matcha powder and gluten free oats at your local health food store.
Preserving
Bars will keep, tightly wrapped in plastic in the freezer for up to 1 week.
