I just love fall.
And something else that I have started to love – MONDAYS! Say whaaat?
Yes Mondays! Our weekly routine is so amazing now that I literally cannot wait for the weekend to end and for the weekdays to begin! Mostly because I love the Radiance Challenge so darn much! 16 girls who have come together to grow – body, mind, and soul! Sounds pretty amazing to me! And I’m the host!
Things I have been dreaming of (probably because I am 3 months pregnant but also because they are so delicious) – eggnog, pumpkin pie, pecan bars, molasses cookies, and mint chocolate!
Here are some amazing recipes I found online!
Coconut Pecan Bars by Me (from my new unreleased book – Love Your Healthy Life)
Coconut Pecan Bars
This are not gluten-free, or vegan but if you like you could play around with the ingredients and swap out the butter for coconut oil and then swap out the flour for a gluten-free blend! Play around and see what you can come up with. If you’re not a picky panda these bars are perfect as is. I highly recommend making them for your next bake sale, tea party, or holiday gathering! ♥
Makes 16 bars
1/2 cup unsalted butter, grass fed
1 cup stoneground light spelt flour
1/2 cup coconut sugar
1/4 cup coconut sugar
1 egg, free run and organic
1/4 cup pure maple syrup
1/2 cup unsweetened shredded coconut
1/2 cup stoneground light spelt flour
1 tsp. vanilla extract or 1/4 tsp. pure vanilla powder
1 cup pecans, chopped
½ tsp. ground Celtic sea salt
Preheat oven to 350° F (180°C). Line an 8inch square pan with parchment paper.
Place the butter, spelt flour, and coconut sugar in your stand mixer. Mix well. Pour into your pan and even out with the back of a spoon. Bake in the oven for 20 minutes on the middle rack. Wash the mixer bowl.
Meanwhile, prepare the topping – mix ¼ cup coconut sugar, the egg and the maple syrup together in the stand mixer. Add the remaining ingredients and mix until incorporated. Add this mixture to the baked base layer when it comes out of the oven. Bake on the middle rack for another 20 minutes.
Let cool on the counter before cutting. Cut into 16 bars and serve.
Store in an airtight container in the fridge for 5 days.