Lemon Coconut Bars

Gluten-Free, Grain free Lemon Coconut Bar recipe

Lemon Coconut Bars

CRUST:

1 bag Purely Elizabeth Grain-Free Coconut Cashew Granola

¹/³ cup coconut oil

TOPPING:

3 eggs ½ cup honey

2 tsp lemon zest (about 1 large lemon)

2 tsp coconut flour sifted

½ cup fresh lemon juice coconut flakes (optional)

Preheat oven to 350°F. For the crust, blend granola and oil together in a blender. Spread and press firmly down in a 8" X 8" pan. Bake until just lightly golden brown, about 8 minutes. Let cool. Meanwhile, gently whisk together the eggs, honey, and lemon zest in a large bowl. In a separate bowl, whisk together the coconut flour into the lemon juice, until well mixed. Pour the lemon juice mixture into the egg mixture, until evenly combined. Pour the topping over the cooled crust and bake until set, about 20-25 minutes. Sprinkle coconut flakes on top. Let cool and then refrigerate overnight.