Description
A light and moist, whole wheat bar made with fresh mango and toasted coconut.
Ingredients
- 1-¾ cup Whole Wheat Pastry Flour
- ½ teaspoons Salt
- 2 teaspoons Baking Powder
- ¾ cups Coconut Oil
- 1-¼ cup Brown Sugar
- 2 whole Large Eggs
- 2 teaspoons Vanilla Extract
- 1-½ cup Shredded Coconut, Toasted (see Note)
- 1 cup Peeled And Chopped Mango
Preparation
Preheat your oven to 350°F. Lightly grease a 9″ x 13″ pan or add parchment paper. Set aside.
In a medium bowl, add flour, salt and baking powder; mix until combined.
In a large bowl, add coconut oil and brown sugar and stir until the mixture is smooth. Add the eggs and vanilla extract and mix until well combined. Gently stir in the flour mixture.
Fold in coconut and mango. Spread the mixture evenly into the pan and bake for 20 minutes, until they’re light brown on the edges and top.
Remove them from the oven and cool completely before cutting.
Note: To make toasted coconut; add the coconut to a dry skillet. Over medium low heat, cook until lightly toasted, stirring constantly.
