Gluten Free Lemon & Coconut Bars

These delicious lemon & coconut bars have a vibrant tangy lemony flavour and a crunchy crust. They are gluten, dairy, and refined sugar free.

A perfect little dessert for sharing that also freezes really well.

INGREDIENTS

For the base

½ cup almond meal

¼ cup activated buckwheat groats

½  cup desiccated coconut

¼ cup coconut sugar

½ cup melted coconut oil (can sub for butter)

Pinch of salt

For the filling

3 eggs + 1 egg yolk

½ cup of freshly squeezed lemon juice

1/3 cup maple syrup

2 tsp coconut flour

2 tbsp desiccated coconut

Pinch of salt

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METHOD

1. Preheat oven to 150°C. Line a 20cm square baking tin with parchment paper.

2. Mix all the base ingredients until well combined. Transfer to the tin and spread to the edges. Wet hands slightly for easier spreading or use a spatula to flatten and even out to the same thickness all the way around the tin.

3. Bake for 10 minutes.

4. While the base is baking, prepare the filling. In a medium sized bowl beat the eggs and lemon juice until blended. Slowly mix through the rest of the ingredients until there are no lumps.

5. When the base has finished baking, remove from the oven. Pour the filling and then add straight back into the oven for another 15-20 minutes. The sides should have a slight brown colour.

6. Remove from the oven and allow to cool completely.

7. Place in the fridge for 1-2 hours before slicing. Sprinkle with extra desiccated coconut.