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Katie

Paleo Blueberry Lemon Breakfast Bars – The Defined Dish

creamy almond butter

large eggs

pure maple syrup

coconut oil, melted

fresh lemon juice

lemon, finely zested (about 1 large lemon)

coconut flour

baking soda

pink Himalayan salt

blueberries

oven

Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment and spray to nonstick spray.

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.

Add the coconut flour, baking soda, and salt. Mix until just combined.

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.

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.