More Coconut Bars

INGREDIENTS
10 Tbsp. unsalted butter, room temperature
¾ cup light brown sugar, packed
2 ½ cups flour
½ tsp. fine sea salt
28 ounces of sweetened condensed milk
28 ounces shredded coconut
1 tsp. vanilla extract
5 cups Bittersweet Chocolate Baking Chunks
*
DIRECTIONS
Preheat oven to 350° F . Line a sheet pan with aluminum foil and coat with canola or vegetable spray.
In a small bowl, cream butter and brown sugar until combined. Add the flour and salt. Carefully mix to combine until it resembles chunky bread crumbs. Transfer into the prepared pan and evenly press the batter into an even layer. Bake for 8 minutes. Cool while preparing the coconut topping.

In a large bowl, combine the condensed milk, coconut, and vanilla. Spread over the crust and bake for another 20-25 minutes, until it begins to brown.

Melt the chocolate over a double boiler. Stir until melted and smooth. Pour over cooked coconut bars and spread into an even layer. Allow to cool then refrigerate until hardened, about 1 hour. Cut into 36 squares.

**I halved the recipe and cooked it in a casserole dish. But I forgot to halve the salt and it was yucky... so don't do that!

Peanut Butter and Banana Muffins

Peanut Butter and Banana Muffins

1 C firmly packed brown sugar
1/2 C natural peanut butter
1/2 C White Puree **
1/2 C mashed bananas
1 egg
1 C wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat the oven to 350 degrees. Coat 12 muffin tin with cooking spray or line with baking cups.

Mix 1/2 c of the brown sugar with the peanut butter, the vegetable puree and banana puree, and the egg.

Mix the flour, baking powder and soda, and salt in an another bowl. Add to the wet ingredients and stir just to combine. It will be lumpy, don't over mix. Add the remaining 1/2 cup brown sugar and barely mix.

Put in muffin cups and bake for 15-20 minutes.

**White Puree
2 cups cauliflower, cut into florets
2 small to medium zucchini, peeled and roughly chopped
1 tsp lemon juice
3-4 tbs water, if necessary

Cook cauliflower however you like until tender. Puree Raw zucchini with lemon juice in blender or food processor. Add drained, cooked cauliflower a little at a time. Add 2 tbs water. PUree on high until smooth.