Ingredients

The following ingredients have 9 Servings
  • 2 Eggs.
  • 1/4 Cup Milk of Choice . (unsweetened Almond milk or Coconut milk)
  • 3 Tbsp Lemon juice.
  • 1 Tbsp Lemon Zest . (grated lemon peel)
  • 1 Tsp Organic Lemon Extract
  • 1 Tbsp Raw Unsweetened Coconut Butter (melted,)
  • Sweetener of Choice: 1/4 cup Maple Syrup for paleo version
  • 2 Tbsp coconut Oil or butter (melted,)
  • 1/3 Cup Coconut Flour (sifted,)
  • 1/2 Tsp Baking Soda + 1 Tsp Apple Cider Vinegar mixed in a separate pinch bowl . (will be very fizzy)
  • Frosting:
  • 1 1/2 tbsp coconut butter (melted,)
  • 2 tbsp unsweetened almond or coconut milk.
  • 1 tbsp coconut oil or butter (melted.)
  • 1/3 tsp organic GF lemon extract (or 1 tsp lemon juice.)
  • Sweetener of choice: 1 1/4 tsp honey for paleo (or 15 drops liquid stevia for low carb.)
  • Garnish:

Instruction

  • Preheat Oven to 350 F, and grease or oil an 8x8 pan.
  • In a large mixing bowl, beat 2 eggs.
  • Add to mixing bowl: milk of choice, lemon juice, lemon extract, lemon zest, melted coconut oil, and melted coconut butter. Stir, and add in maple syrup or low carb sweetener.
  • Add, and stir in the pre-mixed baking soda-vinegar mixture ( will be fizzy and foamy).
  • Sift in the Coconut four , and stir until clump free and thickened ( should take a couple minutes to thicken).
  • spoon batter into prepared pan, spread around evenly.
  • Bake for 22 to 27 minutes, or until middle is firm.
  • Remove from oven and cool.
  • in small mixing bowl combine all frosting ingredients and stir. if too thick add just a dash more milk of choice.
  • spread frosting over the top of bars, garnish with optional raw unsweetened coconut flakes.