For 12 bars

Prep and cook time: 50 min


Difficulty: medium


Cannot be frozen




Ingredients:


150 g | 5 oz | 2/3 cup virgin coconut oil


2 large eggs


2 tbsp lemon juice


4 tbsp granulated stevia


1 tsp ground cinnamon


1 pinch sea salt


125 g | 4 1/2 oz | 1 cup buckwheat flour


60 g | 2 oz | 1/2 cup almond flour


4 tbsp millet


120 g | 4 oz | 1 cup walnuts, finely chopped




Method:


1 Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line the base and sides of an 18 cm | 7" square baking tin with greaseproof paper.



2 Melt the coconut oil in a large saucepan set over a medium heat, stirring frequently.



3 Once melted, remove from the heat and leave to cool for 5 minutes. After cooling, beat in the eggs, lemon juice, stevia, cinnamon, and salt.



4 Add the flours, millet, and walnuts, and stir well until evenly combined.



5 Spoon the mixture into the prepared tin, packing it down with the back of a tablespoon. Bake for 25-30 minutes until golden-brown and dry to the touch on top.



6 Remove from the oven and leave to cool in the tin before turning out, slicing, and serving.