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These Paleo Coconut Vanilla Pecan Breakfast Bars are my favorite for a few reasons, they are super quick and easy to whip up whether you want to serve them right away or freeze them for later, and they are gluten, grain and dairy free which makes it great for people with sensitivities.⠀

Ingredients:⠀

Instructions:


Preheat oven to 350 degrees. Use the coconut oil to grease an 8×8 pan.⠀
Crack your eggs into a medium sized bowl and whisk.

Mash your banana and add to the bowl with the eggs along with the honey and vanilla.

Measure and add your C8 MCT Oil Powder and coconut flour, making sure to combine everything well and ensuring there are no clumps.

Measure and add the unsweetened shredded coconut and coconut milk and mix to ensure the batter is well combined.

Spoon the batter into your pan and smooth it out. Sprinkle the chopped pecans over top.

Bake your bars in the pre-heated oven for 20-25 minutes.

Keep an eye on them – when the edges are golden brown and the center is firm, they’re done!

Enjoy! 😀

 

 

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