The other day, I had some friends over to celebrate a birthday. In my little group, we have a lot of ‘intolerances’ between us. One is dairy free, we’ve got a couple of gluten frees, I’m refined sugar free, and two of them can’t do almonds.
So what’s a girl to do when baking for a celebration?! The answer? Take a classic recipe, like lemon bars, take away the offending ingredients, and leave all that works.
The result was a lemony bar, a little more honey-ish than the original, but definitely sweet, and pretty darn tasty. They require only a few ingredients, and are easy to make. If you’re looking for a paleo lemon bar, this is the one for you!
For the crust –
1/4 cup raw honey
1/2 cup coconut oil
1 cup coconut flour, sifted
1 pinch of salt
For the topping –
1/2 cup raw honey
juice from two large lemons
zest from one large lemon
2 teaspoons coconut flour, sifted
Preheat oven to 350. Grease your 8 by 8 pan with coconut oil or cooking spray and set aside. In a bowl, beat the crust ingredients until a dough forms. Press dough into pan and bake for approximately 10 minutes, or until golden brown. Let crust cool for at least 30 minutes before adding topping.
Lower your oven temperature to 325. Whisk the topping ingredients, then pour over cooled crust. Bake until slightly wiggly, about 30-32 minutes.
Let it cool completely, then cover and refrigerate overnight. Enjoy!
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