Grain free and coconut sugar gives these delicious treats a healthy spin
Season/ Spring/Summer
Prep time 15 minutes
Cook time: 20-25 minutes
Pre bake cook time: 15 minutes
Grain free Shortbread
1/2 cup almond flour
1/4 cup coconut flour
1 tbsp. Tapioca starch
1/2 tsp. psyllium husk, ground
1/4 cup shredded coconut, toasted
1/8 tsp. salt
1 tsp. vanilla paste
1 egg yolk
1/2 stick unsalted grass fed butter, cut into pieces
Filling
1/2 cup fresh lemon juice, organic lemons
2 tbsp. lemon zest
1 1/2 cup coconut sugar, or pure cane sugar
1 tbsp. almond flour,
1 tbsp. tapioca starch
4 eggs
1 tsp.baking powder
1/4 cup shredded coconut, ground in spice grinder for dusting ( NOT TOASTED)
Crust
Mix Flours, psyllium husk, and salt in food processor. Add butter, egg, coconut, vanilla, and pulse until it forms a ball. Do not over mix.
Spread out batter into a square or rectangle pan, (make sure the crust is even), lined with parchment paper. Be sure you have an overhang.
Pre heat oven to 350 ~ Have a baking sheet under your pan, in case of spillage.
Pre bake crust for 15 minutes, or until slightly golden.
Filling
Mix all ingredients in food processor until combined.
Pour mixed filling into warm pre baked crust. Carefully put back in oven for 20-25 minutes until it looks set. Check at 20 minutes.
Place on cooling rack, until cooled. Place into refrigerator for at least 3 hours. When chilled, cut into squares. Dust with shredded coconut .
Cooks Note: Coconut sugar is what makes the color Blonde, hence the name. If you would like a traditional lemon bar ,use Pure cane sugar.