Gluten Free Lemon Bars with Coconut
Ingredients
The Base
-
⅓
cup
liquid refined coconut oil
-
¼
cup
maple syrup
-
1
teaspoon
vanilla extract
-
¼
teaspoon
lemon extract
-
1 ⅔
cup
fine blanched almond flour
-
⅓
cup
tapioca starch or arrowroot starch
-
½
teaspoon
baking soda
-
¼
teaspoon
kosher salt
-
⅓
cup
fine raw sugar or sugar substitute
-
⅓
cup
shredded unsweetened coconut flakes
The Filling
-
2
large
eggs
-
1
large
egg yolk
-
2
tablespoons
arrowroot starch
-
⅓
cup
lemon juice
-
⅔
cup
caster sugar or sugar substitute
-
⅓
cup
shredded unsweetened coconut flakes
Instructions
- Preheat the oven to 350° F.
- Melt the coconut oil and whisk it with maple syrup, lemon juice, and vanilla extract.
- In a separate bowl, sift almond flour, tapioca flour, baking soda, and salt, then mix in the sugar.
- Combine the dry ingredients with the wet ingredients and fold in the coconut flakes.
- Line an 8x8 inch pan with parchment paper and add the batter, smoothing it out.
- Bake for 15-18 minutes until golden and then let it chill.
- For the filling, whisk or blend eggs, egg yolk, arrowroot starch, lemon juice, and caster sugar until smooth, then stir in coconut flakes.
- Pour the filling over the crust and bake for another 20-25 minutes until set.
- Cool for 10 minutes and then refrigerate for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
10-12 bars
Calories
261
Total fat
12.3g
Total carbohydrates
24.6g
Total protein
3.9g
Sodium
153.2mg
Cholesterol
50.6mg
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