"I am where I am
Pasta with Corn and Tomatoes

Lemon Bars, a protein packed morning treat

These protein packed lemon granola bars evolved from our fist taste of Bear Naked's new cereal, Peak Flax Oats and Honey with blueberries.  Hearty, delicious and healthy this new addition is a winner.  It spoke lemon bars and breakfast to us.  Rushing out the door to work on a weekday and off to kayak or climb a mountain on the weekends calls for a grab and go version of this special morning treat.

via www.examiner.com


For the crust:
1/4 Cup Honey
1/2 Cup Coconut Oil at room temperature (it should be the consistency of soft butter)
Pinch of salt
1 Cup Coconut Flour, sifted (95g)
For the lemon topping:
3 Eggs
1/2 Cup Honey
2 tsps Lemon zest (about 1 large lemon)
2 tsps Coconut flour, sifted
1/2 Cup Fresh* Lemon juice (about 3 large lemons)


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Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil. Set aside.
In a large bowl, using an electric hand mixer, beat together the honey, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 8 minutes. ** Once cooked, let cool for 30 minutes.
Lower the temperature of your oven to 325 degrees and lower the oven rack to the 2nd from the bottom position.
Once the crust has cooled, gently whisk together the eggs, honey and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.
In a separate, medium bowl, whisk the coconut flour into the lemon juice, 1 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 21-23 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.
Cut the bars into squares and DEVOUR.
*Do NOT use lemon juice from a bottle, it tastes completely different than fresh. I tried it. Not good.
** Make sure you DON'T OVER-BAKE it. I did once, and it completely makes the lemon layer bake funny, and makes it almost disappear. You want to to be golden brown on the edges and VERY light brown on the inside.
I have had a few readers struggle with this recipe, but I have made in MANY MANY times with great results. Please make sure to follow the directions as written, and I highly recommend weighing your flour, as gluten free baking is tricky.
Store bars in the refrigerator until ready to serve.


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