Fat-burning fuel bars

By Sari Huhtala

I ended up with a huge bag of organic coconut flour this summer, which I bought from our small, local grocer because I wanted to support her efforts to stock some healthier items. This led me to experiment with ways to use up all the flour, instead of shoving it in the freezer and never looking at it again.

Adding a tsp of coconut flour to a smoothie in the morning has been a super easy way to add a dose of medium-chain fatty acids, a fat which digests easily and is a fabulous fuel source for the brain and body. And, of course it’s also a fabulous gluten-free flour for baking when combined with another flour, like almond flour.

Coconut flour is made by simply grinding coconut meat into a fine powder. Aside from being an amazing source of fibre – just two tablespoons of coconut flour provides a quarter of your daily fibre needs – it’s also a good source of plant-based protein, iron and potassium.

Eating coconut flour helps promote satiety. You’ll feel full faster and longer. Combine it with a healthy peanut butter and presto, you have a fat-burning fuel bar as a day-time pick-me-up or travel companion.

Fat-burning fuel bars

• ¾ cup smooth, natural peanut butter
• 1/4 cup coconut flour
• 1 tbsp raw honey or maple syrup, or to taste
• Optional – 1/8 cup raw sunflower seeds, 1/8 cup raw pumpkin seeds

Combine peanut butter and honey or maple syrup in a small bowl. Blend in coconut flour. Blend in sunflower seeds and pumpkin seeds if using. The seeds add a delightful crunch to the bars. Line a pan, approximately 4X4 inches, with parchment paper. Spread the peanut butter/coconut flour mixture into the pan, using fingers to press it down evenly over pan.

For the chocolate topping:

• 2 tbsp melted coconut oil
• 2 tbsp cocoa powder (or use carob powder if avoiding caffeine)
• 1 tsp raw honey, or to taste

Combine melted coconut, raw honey and cocoa powder. Mix well, then pour over the bars. Place in fridge to allow the topping to set. Once set, lift the parchment paper onto the counter and cut into small bars. Store in a sealed container in fridge.

Sari Huhtala is the creator, publisher and editor of Alive and Fit Magazine, which was created in 2007.  She has over 25 years of experience in journalism and over 15 years of experience as a certified personal trainer and fitness instructor, and is a holistic chef, offering holistic cooking, edible wilds workshops and retreats. She is an organic farmer, wild-crafter and grandmother, who has spent over 20 years navigating a holistic, healthy path for her family. Reach her at friends@thelaughingforest.ca