1 cup almond flour
1 cup hazelnut flour
1/2 cup coconut oil
1/4 cup raw honey
2 pastured eggs
1/4 tsp sea salt
Zest of one organic lemon
Mix the nut flours together.
Add the salt and incorporate into the flour mixture.
Add coconut oil (warm in a pan of hot water until liquid) and the honey, stirring to combine.
Add the eggs and the lemon zest and mix well.
Bake in an oven pre-heated to 400F. in a glass pan lined with parchment paper. Bake for 17-18 minutes and cool thoroughly.
Organic Lemon Bars
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Roland sent me a message from South Africa: “I heard you made me famous, but I have never used xanthum gum!”
Folks, the recipe works great without that ingredient. Our Chef suggested that, which is used as an addition in gluten-free baking.
I’m making for class on Sept. 1st…no xanthum gum, but I am adding chopped organic pecans and organic coconut chips!