I made these Paleo lemon bars for Easter and I'm not exaggerating when I say they were divine. Divine, people! This was my first experience with a Paleo dessert, and since then I have kinda been on a baking spree (if you follow me on Instagram you've seen evidence of this). If you're worried about making the switch to a Paleo/yeast-free lifestyle because you hate the thought of sacrificing taste, I encourage you to make these. I think you'll be surprised just how tasty being healthy can be.
This recipe is from the Gluten-Free Almond Flour Cookbook. I doubled the ingredients below and used a 9x13 baking dish. If you use the recipe below use an 8 inch baking dish.
- 1 1/2 cups blanched almond flour
- 1/2 teaspoon sea salt
- 2 tablespoons grapeseed oil
- 1 tablespoons agave nectar
- 1 tablespoons vanilla extract
- 1/4 cup grapeseed oil
- 1/4 cup agave nectar
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice
- Preheat the over to 350 degrees. Grease an 8 inch baking dish with grapeseed oil.
- To make the crust, combine the almond flour and salt in a large bowl. In a medium bowl, whisk together the grapeseed oil, agave, and vanilla. Stir the wet ingredients into the dry until thoroughly combined. Press the dough into the prepared baking dish.
- Bake for about 15 minutes or until lightly golden.
- While the crust is baking, combine the grapeseed oil, agave, eggs, and lemon juice in a blender. Process on high until smooth.
- Remove the crust from the oven. Pour the topping evenly over the crust.
- Bake for 15 to 20 minutes or until topping is golden. Let cool for 30 minutes, then refrigerate for 2 hours to set.
- Cut into bars and serve.