How to Make Paleo-Friendly Lemon Bars with Coconut Flour
If you’re following a paleo diet, you know that finding delightful treats that comply with your dietary restrictions can be a challenge. However, that doesn’t mean you have to say goodbye to all your favorite desserts. With a little creativity and the right ingredients, you can indulge in delicious goodies without straying from your paleo lifestyle. One such delight is the lemon bar, a classic dessert that can easily be made paleo-friendly with a few simple swaps. In this article, I’ll walk you through how to make mouth-watering paleo lemon bars using coconut flour, ensuring you can enjoy this tangy treat guilt-free.
Why Use Coconut Flour?
Coconut flour is a fantastic option for paleo baking. It’s grain-free, gluten-free, and high in fiber, which makes it a perfect alternative to traditional flour. Plus, it imparts a subtly sweet, coconutty flavor that pairs wonderfully with the tartness of lemon. However, it’s worth noting that coconut flour is highly absorbent, meaning you’ll need less of it than you would with regular flour and more liquid to balance the recipe.
Ingredients:
For the crust:
– ½ cup of coconut oil (melted)
– 2 cups of coconut flour
– 1/3 cup of maple syrup (or honey, for sweetness)
– A pinch of salt
For the filling:
– 4 eggs
– ½ cup of lemon juice (freshly squeezed is best)
– ¼ cup of coconut flour
– 2/3 cup of honey (or maple syrup)
– Optional: lemon zest for an extra zing
Instructions:
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Preheat your oven to 350°F (175°C). This will ensure it’s at the right temperature by the time you’re ready to bake your lemon bars.
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Prepare the crust. In a medium mixing bowl, combine 2 cups of coconut flour with a pinch of salt. Stir in the melted coconut oil and maple syrup (or honey) until the mixture resembles a crumbly dough.
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Press the crust into a pan. Grab an 8×8 inch baking pan and press your crust mixture evenly into the bottom. Make sure it’s packed tight and smooth so it will bake evenly.
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Bake the crust. Pop the pan into your preheated oven and bake for about 10 minutes, or until the edges start to turn golden brown. The scent of coconut should be wafting through your kitchen by now!
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Whisk together the filling. While the crust is baking, take another mixing bowl and whisk together the eggs, lemon juice, and honey (or maple syrup). Once mixed, sift in the coconut flour to avoid lumps, and keep whisking until the mixture is smooth.
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Pour the filling over the crust. Once the crust is lightly golden, remove it from the oven. Slowly pour the lemon mixture over the hot crust. It’s okay if it sizzles a bit; that’s just the magic happening!
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Bake again. Return the pan to the oven and bake for an additional 20-25 minutes. You’ll know it’s done when the edges are slightly browned, but the center is still a bit wobbly. Don’t worry; it will firm up as it cools!
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Cool and chill. Let the lemon bars cool at room temperature. Once they’ve cooled, stick them in the refrigerator for at least two hours. This is the hard part because you have to wait, but it’s worth it!
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Slice and serve. Once chilled and set, cut your lemon bars into squares. If you’re feeling fancy, sprinkle a little lemon zest on top for decoration and an extra punch of flavor.
And there you have it, delicious paleo-friendly lemon bars made with coconut flour! These treats are not just reserved for those on a paleo diet; they’re a healthier alternative that anyone can enjoy without feeling guilty.
The combination of the sweet and nutty crust with the tart lemon filling makes for an irresistible dessert that’s bound to impress. So, whether you’re sharing with friends or savoring them solo, these lemon bars offer a satisfyingly sweet and tangy experience that won’t derail your dietary goals. Happy baking!
