Serves: 14 Prep: 5 minutes Cook: 35 minutes

Ingredients:

1cup almond meal
1 cup quick oats
¼ cup of coconut sugar
1 tsp cinnamon
1 tsp baking powder
2 tbsp psyllium husk
1 tsp vanilla extract
2 scoops Noway Iced Coffee
Pinch of salt
2 eggs
¼ cup milk of choice
2 tbs coconut oil, melted
1 shot espresso

½ cup coconut thickened cream or hardened part of canned coconut milk
1 tbs maple syrup
1 tsp vanilla extract

Method:

1. Preheat the oven to 180C. Line a loaf tin with baking paper.
2. In a large mixing bowl add almond meal, oats, coconut sugar, Mocha Noway, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk eggs, milk, coconut oil, espresso, and vanilla extract together.
4. Pour wet ingredients into dry mixture and combine.
5. Transfer batter into the loaf tin and bake for 30-35 minutes or until golden on top.
6. In a small beat with an electric mixer/whisk coconut cream, maple syrup, and vanilla extract for 2-3 minutes until light and fluffy.
7. Once the loaf is cooked through, remove from the oven and allow to rest in the tin for 5 minutes. Transfer to a wire rack to cool.
8. Once completely cool, spread coconut frosting over loaf.

Slice and enjoy it!

Want another coffee hit? Check this recipe out

https://au.atpscience.com/blogs/recipes/coffee-breakfast-bars