For 12 bars
Prep and cook time: 50 min
Cannot be frozenIngredients:
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 choppedMethod:
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.