Lemon Blueberry Cake Bars
Servings: 12 people
Ingredients
- ⅓ cup almond milk (any milk, dairy or non-dairy will work)
- 2 tbsp lemon juice (aprrox. 1 lemon
- 2 cups almond flour
- ¾ cup arrowroot starch
- ⅔ cup maple sugar (or coconut sugar)
- 1 tbsp lemon zest (1 lemon's worth)
- 1 tsp baking soda
- ¼ tsp Himalayan or Celtic sea salt
- ⅓ cup melted coconut oil (or butter)
- 2 large eggs
- ½ tsp lemon extract (optional)
- 1 cup organic blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°.
- Line a 9 x 11 pan with parchment paper. Set aside.In a medium sized bowl combine your milk of choice with the lemon juice and set aside to "sour".
- In a large bowl combine almond flour, arrowroot, sugar, lemon zest, baking powder and salt, stirring well.
- To your milk add melted coconut oil, eggs and lemon extract, if using. Whisk or stir vigorously.
- Add the milk mixture to dry ingredients, stirring just to combine.
- Gently stir in blueberries, then scoop and spread into prepared pan, smoothing the top.
- Bake for 35 - 40 minutes.
- This cake will crumble until cool, so resist cutting into it right away. I know, it's hard!
Notes
I often make this the day before and just tuck it in the fridge in a sealed container.
Bonus: It freezes well!
Bonus: It freezes well!