1 cup blanched almond flour
1 tablespoon coconut flour
2 tablespoons golden flaxseed meal
¼ teaspoon celtic sea salt
½ teaspoon baking soda
2 tablespoons coconut palm sugar
¼ teaspoon Vanilla Creme Sweet Drops by SweetLeaf [its vanilla flavor stivia liquid, you can omit this and
just add an additional tablespoon of coconut palm sugar if you perfer]
½ cup Ocean Spray Craisins
½ cup Ghirardelli 60% Cacao bittersweet chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine almond flour, coconut flour, flax meal, salt and baking soda.
Blend in coconut sugar, stevia and eggs with a hand blender.
Mix in Craisins and chocolate chips with a large spoon.
Spread mixture into a greased 8×8 inch baking dish, the mixture is very sticky and it looks like you will
never be able to spread it, go slow and work it until you get it spread to about an inch thick.
Bake at 350 degrees for 15 minutes.
Cut into squares and serve.
Makes 16 bars