Blueberry Lemon Bars
1 1/4 cup Almond Flour (not almond meal!)
1/4 coconut flour
2 tbsp maple syrup
2 tbsp water
2 tsp vanilla extract
Pinch of sea salt
2 whole lemons, juiced & zested
2 tbsp arrowroot powder
1/4 cup coconut oil, melted
1/4 cup raw organic honey
1/3 cup fresh blueberries
*optional strawberry topping
*optional arrowroot powder dusting on top
Preheat the oven to 350 degrees and spray a glass baking pan well with coconut oil or other non-stick spray.
To make the crust, sift together the two flours and the sea salt. Then add in the maple syrup, vanilla and water to create a dough like mixture. Form the dough into a ball in your hands and firmly press down into your glass pan until you have a smooth surface. *You may want to double the recipe if you have a larger sized pan and want to serve more people!
Once the curst is pressed into the bottom, bake in the oven for 15-18 minutes until the edges turn slightly brown. Keep the oven on!
Take the crust out and let it cool completely!
While waiting, whip up the filling ingredients.
Using a standing or hand mixer, whisk together the eggs in a bowl for about 4 minutes or so. Slowly add in the coconut oil and the honey. Add in the arrowroot powder until throughly mixed together.
Using a fork (not the mixing machine) lightly stir in the juiced lemon, blueberries and the zest of the lemons.
Pour the mixture on top of the cooled crust and bake for an additional 20 minuses until the edges are slightly brown and the middle is a little jiggly!
Allow it to cool before serving.