oven: 350ºF
Ingredients
- 1 c creamy almond butter
- 2 large eggs
- 1/4 c pure maple syrup
- 1 tbsp coconut oil, melted
- 1 tbsp fresh lemon juice
- 1 1/2 tsp lemon, finely zested (about 1 large lemon)
- 1 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp pink Himalayan salt
- 1/2 c blueberries
Instructions
1
Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment and spray to nonstick spray.
2
In a large bowl, add the almond butter, eggs, maple syrup, coconut oil, lemon juice and lemon zest. Using a stand up mixer or hand mixer, mix until smooth.
3
Add the coconut flour, baking soda, and salt. Mix until just combined.
4
Add the blueberries and gently fold in to combine. Pour the mixture into the prepared baking dish and gently spread the mixture so that is evenly distributed in the dish.
5
Place baking dish in oven and bake for 18-20 minutes, or until the mxi is just cooked through and a toothpick comes out clean when placed in the center of the bars. Allow to cool for 15 minutes before cutting into 12 large squares.