Kit Kat Cake Bars

Gluten Free Kit Kat Cake Bars

This recipe comes from @diannayota. Dianna is a PhD candidate, university lecturer and facilitator and Les Mills Body Attack instructor based in Melbourne. She has a strong passion for healthy living and enjoys creating healthy and delicious recipes… such as this one! 

Ingredients

  • 80g @tefftribe Ivory Teff Flour (can also sub with more plain flour)
  • 60g Spelt Flour 
  • 60g Rice Flour
  • 2 scoops (40g) Vanilla Protein 
  • 1 1/2 tsp Baking Powder 
  • 120g Natural Granulated Sweetener (Dianna used @natvialiving baking sweetener)
  • 2 eggs (or vegan alternative)
  • 1 tsp Vanilla Extract 
  • 80ml Melted Coconut Oil 
  • 200ml Milk Of Choice
  • 3 rows of @kitkatanz GOLD or Chocolate Of Choice (add more if you like, just the calories will change)

Method

  1. Preheat oven to 180°C.
  2. Whisk together eggs and sweetener, then add in vanilla extra, milk and coconut oil and mix again.
  3. Add remaining ingredients (except Kit Kat or chocolate of choice) and stir until just combined.
  4. Line a square brownie tin and pour mixture in. 
  5. Break Kit Kat into pieces and spread over the mixture. 
  6. Bake in a fan-forced oven for approximately 30 mins. Check around 20 mins and if it’s starting to become too brown, cover section with baking paper and continue baking until cooked. 
  7. Let it cool in the tin, then cut into bars and enjoy!! 

Tip: Try heating before consuming again. This creates the bars to become nice and spongy and allows the Kit Kat to melt.

 

Order your Ivory Teff Flour to make this recipe here