Saturday, July 20, 2013

Paleo Style Blueberry Lemon Bars

This is a recipe that I adapted from a blog by Dinah Houston. This is a great recipe if you are looking for something sweet, but still want to eat clean. These bars are dairy, grain, and refined sugar free.

Blueberry Lemon Bars


1 1/2 cups almond meal
1/2 tsp cinnamon 
1/2 tsp sea salt
8 T coconut oil, melted
2 TBSP honey
3 tsp vanilla
3 eggs
1/4 cup honey
1/2 cup lemon juice
1 T chopped mint
1/2 tsp lemon zest
1 cup of blueberries


Preheat oven to 350

Coat a baking dish or a glass pie pan with coconut oil.  Combine the almond meal, salt, 2 T coconut oil, honey, 2 tsp of vanilla, and cinnamon.  Press this mixture into the pan.  Bake at 350 for 15 minutes.  Set aside to cool. 

Squeeze about 3-4 lemons to make 1/2 cup of lemon juice and set it aside.
In a saucepan combine the eggs, honey, mint, lemon zest, and 1 tsp of vanilla.  Stir all of these ingredients over medium low heat.  ***You must stir this egg mixture constantly, or the result will be scrambled eggs!***  After this mixture heats for about 2 minutes, add 6 T coconut oil (one at a time).  Keep stirring until the coconut oil is combined.  Next, slowly add the 1/2 cup of lemon juice.  Continue to stir until the mixture begins to thicken.  This will take at least 5 minutes.  If you aren't sure if the mixture has thickened...keep stirring!  You will notice!  Stir in the mint and remove from heat. 

Pour the lemon mixture over the cooled almond crust and spread it evenly.  Finally, take the 1 cup of blueberries and push them down into the lemon layer.  Refrigerate for at least 1 hour (preferably overnight). 

Cut into bars and time you will probably want to double this recipe!