Low Carb, Gluten Free Mango Bars
We’re convinced these low carb, gluten free Mango bars are going to be your new favourite snack! Are you always looking for a healthy snack that tastes good and treats your body to good nutrients? Here’s something that will help you stay fuller for longer.
Thank you Nita West.
Ingredients for the crust
- Ground up pistachio (1/2 cup)
- Almond flour (1/2 cup)
- ½ cup butter (melted)
- 2 Tbs Xylitol
- Pinch of salt if using unsalted butter
For the filling
- 4 eggs
- 2 Tbs xylitol
- 1-2 medium juice from a lemon
- Optional: 1Tbs lemon zest
- ¾ cup of almond flour
- 1 cup mango puree*
- pinch of salt
- 100 g dried mango pieces
- 1 cup of water
- bring to a boil & simmer for +/- 20 min until most of the water is absorbed.
- Puree in food processor. *Sieve optional
- Ground up your pistachios in coffee grinder or food processor.
- Mix with almond flour, xylitol and a pinch of salt.
- Add melted butter to the dry mixture.
- Line a 8×8” (20x20cm) pan with baking paper, and evenly spread crumb mixture.
- Bake 5-8 minutes on 175 degrees until lightly browned.
- Cool for 15 minutes.
- Meanwhile mix together your eggs and xylitol, stir in the lemon juice and some added zest if you prefer, and pinch of salt.
- Add your egg mixture to your mango puree and blend on low speed or just a few pulses in food processor to combine.
- Fold in the almond flour.
- Pour the filling onto the crust and bake 30-40 minutes at 160 degrees, until set.
- Cool for at least 2 hours before cutting bars.
- Top with toasted coconut flakes, and leftover ground up-pistachio before serving.
*You can pass the mango puree through a sieve to remove some of the fibres from the puree, but they are healthy to eat and fine to leave in.
Mangos & Fibre
Fibre from mango, or other foods, adds bulk to your belly. It sits in your digestive tract for a while, giving you a full feeling to tide you over until your next meal. Fibre is also essential for healthy bowels. It prevents diverticular disease