Coconut Strawberry and Lemon Bars

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 tbsp Lemon, zest
  • 10 Strawberries, fresh

• Refrigerated

  • 1 Egg white
  • 3 Eggs + 2 egg yolks

• Condiments

  • 3 tbsp Honey
  • 1/2 cup Lemon juice

• Baking & Spices

  • 3/4 cup Almond flour
  • 1 pinch Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Coconut
  • 1 Coconut

Found on gastrosenses.com

Description

Ingredients

• Crust Ingredients:
• 1 cup shredded coconut
• ½ cup almond flour
• pinch of salt
• 2 tbsp honey
• 2 tbsp coconut oil
• 10 fresh strawberries, chopped
• 1 egg white
• Filling Ingredients:
• 3 eggs + 2 egg yolks
• 1 tbsp honey
• 2 tbsp lemon zest
• ½ cup lemon juice
• ⅓ cup almond flour
• shredded coconut for sprinkling

Directions

• Preheat the oven to 400F and line a 9″ x 5″ loaf pan with a slightly oversized parchment paper.
• Melt the coconut oil in a medium sauce pan over medium-high heat.
• Add honey, shredded coconut, almond flour and salt to the pan.
• Mix until well combined and remove from the heat. Let it cool to room temperature and add strawberries.
• Add one egg white to the mixture and stir.
• Transfer the mixture onto the bottom of the prepared pan and press down firmly.
• Bake for 20 minutes and remove from the oven. Let it cool.
• To prepare the filling beat together the eggs and egg yolks until frothy.
• Add the remaining ingredients and beat for couple more minutes.
• Reduce the oven heat to 375F.
• Pour the filling over the cooled crust and bake for another 20 minutes or until the center is set.
• Let the bars cool completely. Cut into squares and dust with more shredded coconut and serve.