Gluten & Dairy Free Lemon Blueberry Bars

INGREDIENTS

  • 2 eggs (I used @vitalfarms)

  • 3 Tbs melted extra virgin coconut oil

  • 2 Tbs melted grassfed butter or ghee (I used @vitalfarms) 

  • 1/4C organic maple syrup 

  • Juice of 1 lemon

  • 1 1/4 C almond flour (I used @bobsredmill) 

  • 1 Tbs lemon zest (or finely chopped lemon peel)

  • 2 Tbs hemp seeds (@bobsredmill) 

  • 1 Tbs chia seeds

  • 2-3 scoops collagen (optional - I used @vitalproteins) 

  • 1/4 tsp baking soda 

  • 1/3 cup organic blueberries + more to top 

  • Sea salt

DIRECTIONS

  1. Preheat oven to 350 degrees

  2. Mix all wet ingredients in a bowl. Make sure your melted coconut oil and melted butter isn’t too hot because it may cook the egg.

  3. Add all dry ingredients except blueberries and mix well

  4. Slowly fold blueberries into the batter 

  5. Spray 9X9 baking pan with coconut oil and lightly cover with flour 

  6. Spread batter throughout pan and top with additional blueberries and sea salt

  7. If the oven still isn’t ready, leave batter in pan in the fridge or freezer to solidify. Otherwise, throw it in the oven for 25 minutes. Poke center with toothpick to test if it is baked all the way through (if it comes out clean, it’s ready!)

Stevi Portz1 Comment