We finally made it back to Calgary where we have been greeted by a tropical heat wave! No kidding, it is like August! I have been trying to soak up every second of it. In the past two days we have managed to walk to three different playgrounds, eat dinner outside, and have even managed to start planning our summer garden. All of this playing outside left me craving something sweet and refreshing, and these lemon bars really fit the bill. They are thin, light, and not too sweet.
I mixed almond meal and brown rice flour with virgin coconut oil and organic muscavado sugar to make the crust. Next, I sweetened the lemon custard layer with honey because I love it paired with lemon. Then I topped it off with unsweetened coconut flakes instead of the usual dusting of powdered sugar. The result is a delicious and healthy treat!
Gluten Free Lemon Coconut Squares
1 cup almond meal flour
½ cup brown rice flour
¼ cup virgin coconut oil
¼ cup muscavado, or other unrefined brown sugar
½ teaspoons vanilla extract
½ cup honey
¾ cup fresh squeezed lemon juice
2 tablespoons lemon zest
½ cup unsweetened coconut flakes
Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with a little coconut oil. To make the crust, place the almond meal, brown rice flour, coconut oil, and brown sugar in the bowl of a food processor. Pulse until it is the consistency of breadcrumbs. Press the crust evenly into the baking dish. Bake for 15 minutes.
While the crust is baking, place the eggs in a large bowl and beat with an electric mixer on medium for 2 minutes. Add the honey, vanilla, and lemon juice and mix for 1 more minute. Stir in the lemon zest. Pour the lemon mixture over the hot crust. Turn the oven down to 300° and bake for 20 minutes (the top may start to crack, but don’t worry, it will be covered up by the coconut). Remove the bars from the oven, and sprinkle the top with coconut flakes. Place in the fridge to chill for 30 minutes before cutting into 2” squares.
If this is what being gluten-free is all about you can count me in!
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