2 very ripe bananas
1/2 cup (130g) smooth almond butter
1/2 cup (56g) coconut flour
1/3 cup (115g) dark raw honey
1/4 cup (60ml) unsweetened canned coconut milk (stirred first)
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp sea salt
3/4 cup (109g) fresh or frozen blueberries
Preheat the oven to 180°C. Grease a 20 x 20cm baking dish with coconut oil.
In a food processor, blend together the bananas, eggs, almond butter, coconut flour, honey, coconut milk, vanilla, cinnamon, baking soda and salt until well combined. Fold in the blueberries. (if using frozen blueberries, place them in a colander and run them under hot water to thaw them first).
Pour the mixture into the prepared baking dish. Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for 15 minutes before cutting into squares.
Yield: Sixteen 5 cm squares