When the warmer weather arrives, there are many flavors that become more appealing. For me, lemon is one of those. It's refreshing, vibrant, and compliments several other ingredients. If you have never tried lavender and lemon together, I encourage you to give it a try. This fragrant herb can bring a nice addition when used in your baked goods. A little lavender goes a long way so you want to be careful not to overdo it. Alternately, if you are not a lavender fan, you can simply omit the lavender and just bake lemon bars. They are delicious as well!
I love that these bars are made from one of my favorites...coconut flour. Of course that means low in carbohydrates but rich in protein and fiber. Don't let the amount of eggs needed scare you off. That's just one of the things that comes with baking with coconut flour. You can always count on needing several eggs for a binding agent. These bars turn out wonderfully in taste, texture, and density. I baked mine in a 10 x 10 baking pan. You can use an 8x8 but just know that your bars will be taller, more like a cake. It will probably need to bake a little longer as well so just check it with a toothpick to ensure it is done.
3/4 cup coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
3/4 cup maple syrup
1/2 cup grass fed butter, melted
1/4 cup canned coconut milk
1/3 cup coconut cream concentrate (coconut butter), melted
2 Tbs lemon zest
1/3 cup lemon juice
* 2 Tbs lavender
1. Preheat oven to 350°F. Line a 9x9 baking pan with parchment paper.
2. In a large bowl, combine coconut flour, baking soda, and sea salt.
3. In a separate bowl, combine eggs, maple syrup, butter, coconut milk, coconut cream concentrate, lemon zest, and lemon juice. Mix well, then add the dried lavender.
4. Combine the wet and dry ingredients together and mix thoroughly.
5. Pour batter into baking pan and bake for approximately 40 minutes. Check with a toothpick to ensure it is done. Allow to cool before slicing. Store in refrigerator.
*You can omit the lavender and just bake lemon bars if you wish.