Healthier Lemon and Vanilla Bars
- Fred and Butter
- Jun 15, 2020
- 2 min read
Updated: Jun 26, 2020
An updated and upgraded version of an old favourite.
Recipe adapted for Barebells Functional Foods. Find Barebells here:
Gluten Free, Refined Sugar Free and Lactose Free
Ingredients
Ingredients
Step 1 1/2 cup Almond Flour 2 tbsp Peanut Butter 1 tbsp Honey 1/2 tbsp Coconut Oil 1/4 tsp Baking Powder 1/4 tsp Salt Step 2 2 units Eggs 1/4 cup Honey 1 unit Lemon Zest 2 tbsp Lemon Juice 1/4 cup Coconut Flour 2 tbsp Vanilla Barebells Milkshake
Method
Preheat oven 180°C and line a 1lb loaf tin with non stick paper.
Combine all the ingredients from step 1 in a blender, scrape down the sides a couple of times when necessary.
Remove from the blender and press into the bottom of the loaf tin until there is a smooth event base.
Bake this for 10mins and then leave to cool slightly.
Whilst step 1 is baking, make the lemony top layer. Whisk the eggs, honey, lemon juice and zest together.
When all combined add the coconut flour and whisk again until smooth.
Add the plant milk and tablespoon at a time to loosen the batter and whisk until smooth.
Pour the lemon batter over the top of the cooled baked almond base.
Gently wiggle and spread to the sides of the tin so that there is a even layer.
Carefully place back in the oven and bake for approximately 15 minutes until the middle is set. It may still look wet, but very carefully and gently touch the top to check.
Allow to cool completely and then I’d suggest cooling additionally in the fridge before slicing.
Store in the fridge or a cool place.
Notes
Almost any nut butter can be used. Almond butter works amazingly in the base for these!
Instead of honey you can use another natural liquid sweetener, such as Maple Syrup.
Coconut Flour is crucial to ensure the top layer sets. You should now be able to find this in all large super markets, as well as health food stores.
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