The other day I asked my Facebook readers to vote for a recipe made from either chocolate or lemon, and chocolate was the winner (by a narrow margin). If truth be known I am not a chocoholic, and prefer the bright tangy flavors of lemon. This recipe is dedicated to all my lemon loving cohorts. These tasty little gems say sunshine, are simple to make, and are free of grains, refined sugars, nuts, and casein.
¼ Cup of Raw Honey or Coconut Nectar
½ Cup Coconut Oil
1/3 Cup Fresh Lemon Juice (from organic lemons)
2 teaspoons Vanilla Extract
1 teaspoon Organic Lemon Extract or 4 drops of Lemon Essential Oil (optional)
3 Pastured Eggs (brought to room temperature)
3 teaspoons lemon zest (from your organic lemons)
½ Cup Coconut Flour
¼ teaspoon Sea Salt
10 drops of liquid stevia (or your favorite powdered stevia)
1 teaspoon Baking Powder
½ Cup Coconut Milk
½ Cup unsweetened Coconut Flakes, lightly toasted
NOTE: If you do not like stevia you can increase the amount of honey up to ½ Cup.
Preheat oven to 350 degrees
Grease an 8×8, 9×9 or 7×10 pan with coconut oil.
Lightly toast your unsweetened coconut flakes (watch them closely so they don’t burn).
In a medium saucepan over very low heat warm the honey and coconut oil until melted.
Add the lemon juice, vanilla extract, lemon extract/lemon essential oil, lemon zest, eggs and liquid stevia (if using), whisking to combine (yes, you can use a fork).
Remove the lemon juice mixture from the heat and let cool for a few minutes.
In a medium bowl combine the coconut flour, sea salt, powdered stevia (if you didn’t use liquid stevia) and baking powder.
Pour the lemon mixture into the coconut flour whisking to combine, or you can use an electric hand mixer to save time.
Allow the mixture to rest/sit for approximately 3 minutes until thickened.
Begin to add coconut milk to the thickened batter whisking or using your electric hand mixer until it reaches the consistency of thick pancake batter. NOTE: Start with a tablespoon at a time as you don’t want the batter too thin.
Pour the batter into your greased pan and top with the toasted coconut, pressing down lightly.
Bake for 30 to 45 minutes (depending on the pan size you chose to use) or until a toothpick inserted in the center comes out clean.
Cool completely before cutting (if they are warm they will fall apart).
Really, you need to cool these completely or you will end up with lots of crumbs and you won’t understand why I called them Tangy Lemon Chiffon Coconut Bars!