My favorite thing as a child was Rainbow Chip frosting. I had a mom who was very health conscious so if by some luck of the draw we had Rainbow Chip in the cupboard I would wake up super early Saturday am, grab a BIG spoon and go to town on the frosting.
It was like heaven in a jar for me as a kid. It is so fun to have childhood memories and stories to go along with foods that we eat. So this is why I created these delicious sprinkle bars. I wanted to go back to my youth and remember the good ol days!
I hope you enjoy them as much as I did creating them!
Ingredients:
1/2 cup almond flour
1/2 cup coconut flour
1 scoop of vanilla whey protein powder
1/4 cup of unsweetened coconut flakes (shredded)
1 tsp of vanilla
1/2 tsp of salt
1 tsp of baking powder
2 eggs
1/2 cup of melted grass-fed butter
1 cup of greek yogurt chips
1/4 cup of coconut creamer (half and half)
1/2 cup of unsweetened vanilla almond or coconut milk
1/2 cup of sprinkles
Directions:
Preheat oven to 350 degrees. Line a 9×9” pan with parchment paper and spray with cooking spray.
In a large mixing bowl combine, almond and coconut flour, baking powder, unsweetened coconut flakes, whey protein, and salt and mix.
In a small bowl whisk the eggs and then pour in vanilla and continue to whisk and pour into flour mixture.
Next pour in creamer, milk, 1/4 cup of sprinkles, and melted butter and use a mixer at medium speed to combine ingredients together till flour is completely mixed in with ingredients.
Press 2/3 of the dough onto the bottom of the greased pan. Pour the greek yogurt chips across the top of the dough and the remaining 1/4 cup of sprinkles. Spread remaining dough over the top of the yogurt chips and sprinkles and use a spatula or rubber scraper to flatten.
Place in oven and bake for 25 – 30 minutes or until the top layer begins to lightly brown.
Let cool for ten to fifteen minutes and serve.
* For even more deliciousness you can place a small spoonful of lite whip cream on the top.
Enjoy!
Fit Chic