Ingredients

The following ingredients have 4 Servings
  • 1 cup Gluten Free Oat Flour (*)
  • 2 tbsp coconut sugar
  • 1/3 cup extra virgin olive oil (or coconut oil)
  • 1 tbsp unsweetened almond milk
  • 1 tsp lime juice
  • 1/4 tsp sea salt
  • 2 avocados (ripe, pitted)
  • 1 cup Greek yogurt (I used Fage)
  • 1/4 cup lime juice
  • 1/8 cup honey
  • 2 tbsp lime juice for zesting

Instruction

  • Preheat oven to 350 F. Prepare an 8-inch x 8-inch baking pan with parchment paper or grease liberally.
  • In a standing mixer or using a hand mixer, blend together the oil, sugar, milk, lime juice and salt. Add the flour (measured properly) and mix together with the liquid. The dough will be crumbly at this point.
  • Transfer the dough to the baking pan. Using your fingers, press it into the bottom of the pan firmly into an even layer. 
  • Bake at 350 F for 15 minutes until golden brown. Remove from the oven and set aside to cool 20 minutes.
  • While the crust cools, prepare the filling by mixing the ingredients for the filling except the lime zest together until well combined. See notes on sugar content. Test the batter as necessary, add and combine as needed. Smooth the batter over the top of the dough and spread into an even layer.
  • Place the bars in the freezer 2 hours to set. Then remove, sprinkle with lime zest and slice into 12 bars. 
  • Keep bars in the freezer up 60 days.