INGREDIENTS
- 115g Pro-Matrix Wild Whey
- 1 cup almond butter
- ½ cup maple syrup
- 2 eggs
- 2 cup gluten-free rolled oats
- ½ cup coconut milk
- 1 teaspoon baking soda
METHOD
- Pre-heat oven to 180℃ Spray a 9” an 11” pan with cooking spray
- In a bowl combine almond butter, Pro-Matrix Wild Whey and maple syrup with an electric beater. Add eggs and mix until well combined
- Stir in rolled oats, coconut, and baking soda, stir until well combined
- Firmly press mixture into the pan using the back of a spoon
- Bake for 12 minutes to until the top browns slightly
- Cool pan on a rack, cut into 18 squares