½ cup peanut butter powder or peanut flour (PB Fit, Anthony’s )
½ cup vanilla protein powder I like Quest Protein Powder
2 Tbsp coconut flour
¼ cup Sweetener of choice
1 tsp xanthan gum – This is optional, it improves texture
1 tsp baking powder
Dash of salt
¾ cup unsweetened milk of choice (macadamia, almond, coconut, cashew for example)
1 tsp pure vanilla extract
1. Preheat oven to 350°.
2. Combine all dry ingredients in a large bowl.
3. Slowly add in milk until you reach a thick, pancake-like or brownie mix batter consistency. If this is your first time working with coconut flour don’t worry If your batter looks too runny, wait a few minutes, as coconut flour will slowly thicken. If it does not, add more coconut flour, 1 Tbsp at a time, until the batter thickens. If it’s too thick, add a few tablespoons of milk and blend to desired consistency.
4. Pour into an 8×8″ prepared pan or use a silicon pan, and bake for 25 minutes or until top is set and edges start to brown. Remove from oven and cool completely.
5. Cut into 16 squares