I’ve become quite the domesticated, artsy young lady.
Since turning 26, I have picked up some new hobbies of making things by hand, gardening, and baking. I’m not exactly sure what’s happened, as I have never been one to stay totally focused on individual projects, however lately, I’ve been starting and finishing things without a struggle.
Thank you 26.
I’ve been heading to the farmer’s market in Laguna Beach each Saturday to do my produce (and almond butter) grocery shopping. It’s the only way I trust I am getting local, organic, and seasonal products to consume and force my boyfriend to consume in order to boost our healthy lifestyle.
**While I’m more spinach and tomatoes, he’s more mac and cheese**
What was in season for a fairly long time was Meyer Lemons. I don’t know if you have eaten a Meyer Lemon by itself, but it’s pretty much like candy. Craving sour patch kids? Grab a Meyer.
Meyer Lemons are a cross between a lemon and a mandarin orange, for those of you who aren’t quite sure what they are. They are so juicy, aesthetically appealing (making your kitchen counter look good), aromatic, bright in flavor, and you can eat the soft smooth rind surrounding it. You won’t be making that traditional “lemon face” when you bite in to these beauties.
So, with my stock of these Meyer Lemons, I decided to venture on a gluten-free cooking spree, creating some delicious Meyer-Lemon bars that are “Boyfriend Approved” as I like to call it.
Get ready to have your mind blown.
Fun Facts: These are gluten-free, refined sugar-free, dairy-free and made with Organic Ingredients!
Farmer’s Market Meyer Lemon Bars
- 1 1/2 Cups of Blanched Almond Flour
- 2 Tablespoons of Organic, Raw Honey
- 1/4 Cup Coconut Oil, Melted
- 1/2 Teaspoon Baking Soda
- A Pinch of Salt
Meyer Lemon Topping
- 1 Whole Meyer Lemon
- 3 Tablespoons of Organic, Raw Honey
- 1/3 Cup of Freshly Squeezed Meyer Lemon Juice (About 2-3 Meyer Lemons)
- 4 Large Farm Fresh Eggs, Room Temperature
- 4 Teaspoons of Arrowroot Starch (Tapioca Starch Can Work as a Substitute)
- 1/4 Teaspoon of Salt
- 3 Tablespoons of Coconut Oil, Melted
- Unsweetened Shredded Coconut for garnish
Preheat your oven to 350 degrees.
Line an 8×8 baking pan with parchment paper. I also used some coconut oil to coat it.
Mix all of your CRUST ingredients together in a bowl. I used a spoon to do this.
Once it is combined, press the mixture into the bottom of the pan, filling all of the sides and corners.
Pre-bake the crust for 15-20 minutes (I baked it for about 18 minutes).
While your crust is baking, prepare your Meyer Lemon Topping.
Cut ONE Meyer lemon in half and remove the seeds. Continue to cut the lemon into small chunks and place in a food processor with honey and lemon juice. Let it run until smooth (chunks are okay!).
Add the eggs, arrowroot powder, salt and melted coconut oil to the food processor, and continue to mix.
**Note: When adding the coconut oil, be sure it is not too hot, as you do not want to cook your eggs! Add it slowly to the mixture.
Once the crust is done, bring the oven temperature down to 300 degrees.
Pour your Meyer Lemon Topping over your crust and place in the oven for 25-30 minutes, until a toothpick placed in the center comes out clean (it took me closer to 30-35 minutes).
Once they are done, sprinkle some delicious coconut shreds on top.
Eat at least one or two, because they will be all be gone once your household gets their hands on them!
Enjoy Health Nuts!