Slow Cooker Lemon Bars

• Vegetarian

• Produce

  • 3 cups Blueberries, fresh or frozen
  • 2 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1/2 cup Coconut sugar
  • 1/2 cup Oat flour
  • 3/4 tsp Salt
  • 1 tbsp Turbinado or coconut sugar
  • 1/2 tsp Vanilla extract
  • 1/2 cup Whole wheat flour, white
  • 1 1/2 cups Whole wheat pastry flour

• Oils & Vinegars

  • 2/3 cup Coconut oil

• Dairy

  • 8 oz Cream cheese, reduced fat
  • 1 (5.3 ounce container Lemon greek yogurt

• Liquids

  • 1 Water

Found on skinnyms.com

Description

Ingredients

• 1 1/2 cups whole wheat pastry flour (optional, white whole wheat flour)
• 1/2 cup oat flour
• 1 tablespoon turbinado or coconut sugar
• 1 tablespoon lemon zest
• 1/2 teaspoon salt
• 2/3 cup coconut oil, cold (optional, pure unsalted butter)
• Ice cold water
• 8 ounces reduced-fat cream cheese, softened to room temperature
• 2 large eggs
• 1/2 cup coconut sugar
• 1/2 teaspoon vanilla extract
• 1 (5.3 ounce) container lemon Greek yogurt
• 1 tablespoon lemon zest
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/2 cup white whole wheat flour
• 3 cups blueberries (fresh or frozen, unthawed)

Directions

• *Note: Oat flour can easily be made by adding 3/4 cup rolled oats to a blender or food processor, pulsing until achieving a flour consistency.
• Make the crust by combining the wheat flour with the oat flour, sugar, lemon zest and salt in a large bowl. Add the coconut oil or butter mixture and work it through the flour with your hands until it is crumbly.
• Slowly add ice water, about 2 tablespoons at a time, until you have a stiff dough.
• Form the dough into a ball, wrap in plastic, and refrigerate until firm, about half hour.
• Beat the cream cheese on high until smooth. Beat in eggs. Then add sugar, vanilla extract, Greek yogurt, lemon zest, lemon juice and salt. Beat until combined. Add flour and beat until combined, but be careful not to over-beat the filling. Fold in blueberries with a rubber spatula.
• Spray slow cooker with cooking spray. Line the bottom of your slow cooker with the dough, then add filling on top. Cook on low for 2 to 3 hours, until the edges are beginning to brown. Allow to cool in the slow cooker then cut into squares and remove.