I rubbed an 8 inch square glass pan with coconut oil.
I stirred up the following ingredients all at once:
1 1/2 cups almond meal
1/2 tsp sea salt
2 heaping TBSP coconut oil, melted
2 TBSP honey
2 tsp vanilla
I spread this out in the prepared glass pan and baked it in a 350 degree oven for 15 minutes.
The next layer is the lemon yumminess.
First, I squeezed 1/2 cup of lemon juice and set it aside.
I took a saucepan and put:
3 organic eggs
1/4 cup raw honey (or agave nectar, if you prefer)
1/2 tsp grated lemon zest
I stirred this up. Then I put it on the stove on medium low. From this point it must be stirred almost continuously or it will make a scrambled egg kind of thing on the bottom, and you don't want that. (although it will still taste good)
While this started to heat up, I put:
6 TBSP of coconut oil, one at a time into the egg mixture. I kept stirring.... letting the coconut oil melt and when it all melted.
I added the 1/2 cup of lemon juice. (all at once lol) I continued stirring til it began to thicken. (If you aren't sure if it has thickened, it hasn't thickened enough. It will happen and it is worth it!)
When it was thicker, I poured it over the top of the layer in the glass pan and spread it out.
The last thing I did was wash 1 cup of blueberries and pushed them into the lemon layer. They went into the fridge for an hour and then.......WOW
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| These blueberry lemon bars are part of our Crossfit diet meal plans |
I always double this recipe now and use a 9 x 12 pan. it's just too fabulous!
Sounds amazing, will be trying soon, thank you for posting!!
ReplyDeleteThey are amazing AND they are the number one post on this blog. Ger asks for these all the time.
ReplyDeleteI made these to take to a crossfit games viewing party. The were excellent. Everyone enjoyed them.
ReplyDeleteThank you! Ger thought that was such a good idea!
DeleteThis sound so yummy and we have a potluck family reunion Sunday. I'm going to make this but add raspberries on top (cuz that's what I just bought). Hope it works! Thanks for the recipe!
ReplyDeleteIt will work - the blueberries sweeten up the lemon a little bit more, but raspberries are so wonderful. Have fun Sunday!
DeleteHi there - I tried this recipe and it is very tasty. One question - the bottom crust didn't seem to hold together very well when I was taking the bars out of the pan (after being in the fridge for a couple hours). Any suggestions on getting the crust to hold together better? Thanks!
ReplyDeleteLet me know if any of that might help.
DeleteJackie, I made this recipe with blanched almond flour not too long ago and it did the same thing. I always use unblanched almond flour (almond meal) in all these recipes, unless I've run out. It could be that.....
DeleteIt's probably a difference in ovens, so maybe cook it a little longer. Also, I use unblanched almond meal - sometimes that could make a difference. The last thing I could think of is that I SWEAR by those little metal servers that are bent - mine are from Pampered Chef. They loosen things and serve them up so nicely.
ReplyDeleteMacros please!
ReplyDeleteThis comment has been removed by the author.
DeleteDo you have a suggestion for an alternative to the coconut oil?
ReplyDeleteWell, you'd want something that will set back up from being a liquid, so the only thing that might work would be butter - I haven't tried it, but it'd be the best bet, especially if it's a coconut issue or allergy. If not, coconut butter might work, too, but should be tempered. (melt the coconut butter, so you can stir it up before using - it usually has separated, with the coconut oil on top...Tropical Traditions has a great video on this procedure if you need it.)
DeleteDo you have a trick for getting the coconut oil out of the jar? I am always scraping, scraping very hard to get only a few flakes it seems lol. Should I just heat the jar a little bit to soften it up? Thanks! :)
ReplyDeleteI wonder if there's a difference in coconut oil brands.... I buy mine from tropicaltraditions.com or vitacost.com - both are organic and delicious. I do sometimes put the bottom of the coconut oil container in a bowl of hot water, just when it's almost gone and I want to get every single drop!
DeleteOkay thank-you! :) I use Spectra brand, and maybe my cabinet is cold or something, but it is just rock hard when I open it, and another brand (i forget the name of lol) also was very hard, but right from the start at the grocery store! I will def try buying it through one of those websites instead! Thanks! :)
DeleteThe melt point is about 76 degrees.
DeleteI always have an empty glass jar on hand for melting coconut oil in. It melts fast if you just put the jar in a little bit of water in a pan on the stove.
Deletewould this work without a sweetener?
ReplyDeleteThey will. However, they will pucker your mouth a little, but if you're in a 21 day strict meal plan, they will help you through!
DeleteWow these look great!
ReplyDeletewww.paleowithmrsp.com
Everyone loves them. Let me know what you think.
DeleteI just made these and used my vitamix to cook the filling! It worked great! Thanks for an amazing recipe!
ReplyDeleteLori, what a great idea. I'm sharing that on the Feeding Ger Sasser Facebook page! I'm glad you like them. Have you tried our Paleo Mango Bars? They're pretty awesome, too.
DeleteNo! I haven't seen that recipe! We are just finishing up our yummy dessert now!
ReplyDeleteThis was awesome. Can you tell me what the calorie info is please. Thanks.
ReplyDeleteMia, Thank you so much. I'm glad you call them awesome. We do, too! As paleo-ish eaters, we don't ever count calories, but I've made a note to find a website and plug the ingredients in this weekend. (It's the busiest time of year for this gifted and talented school teacher, grades 4-12 - all the paleo recipe-creating and cooking is one the side- lol!)
DeleteI just wanted to tell you that these bars are amazing!!! We all love love love them!
ReplyDeleteThanks, Märy! I make them often - especially when I have guests. Someone told me recently that she cooks the lemon layer in her Vitamin - I've got to experiment with that next. (Now that I have one)
DeleteIs there something that can be used instead of the Almond Flour-maybe Coconut Flour? My son has a severe nut allergy but is alright with coconuts. Thank you!
ReplyDeleteIs there something that can be used instead of the Almond Flour-maybe Coconut Flour? My son has a severe nut allergy but is alright with coconuts. Thank you!
ReplyDeleteI had someone else ask me about this recently, too. So I experimented. Coconut flour is a weird little beast... that being said, it worked out pretty well like this: the recipe calls for 1 1/2 cups almond flour. Use 1/2 cup coconut flour and 1/4 cup arrowroot flour instead. When you mix it up you might find that you need another TBSP or two of coconut oil. I also let this batter sit for a couple of minutes then stirred it up again before I placed it into the bottom of the baking dish. (this give the coconut flour time to expand and soak up things...) It also didn't take quite as long to cook so watch it at about 12 minutes. Let me know how he likes it! Good luck.
DeleteThank you so much-I will let you know how they turn out!
ReplyDeleteThank you so much-I will let you know how they turn out!
ReplyDeleteCan you use frozen blueberries straight from the freezer?
ReplyDelete