Hello! and welcome to our site. We are a husband and wife duo who likes to make food and experiment with new recipes. We decided we needed to take love for food and share it with our friends. We hope you enjoy our twist on some of our favorite recipes.
Happy spring!! Here in the north tundra it definitely doesn't look like spring but today it should reach 42 degrees. That's a start. earlier this week, Mother Nature gave us some snow, well she dumped over 7 inches on us. Not a pleasant day. But today is spring and it's a start towards warmer weather.
A couple things I love about spring. lemons. Anything lemony or that bright lemon yellow color. It's just something that can make any day brighter. I'm the one that you give lemon starbursts too because those are my favorite. A few weeks ago I brought some lemons to put in my water and crazy me didn't buy 1 or 2. I bought a whole bag.
So I needed to put these lemons to good use. We are still in our Whole 30 challenge month but I was just itching at baking something good. So I made these as paleo/whole as I could. Honestly. Delicious!! They do have honey in them which delineates from the Whole challenge but they are still paleo and still very yummy in my tummy.
1/2 c coconut flour
1/4 c macadamia nuts(pulse in food processor until ground)
1/2 c melted coconut oil
1 tables honey
3/4 c fresh lemon juice(about 4 lemons)
1/4 c melted clarified butter
1/4 c honey
Preheat oven to 350°F. Mix all crust ingredients together until crumbly but sticks together. Press into pan lined with parchment paper. Place crust into oven for 12 minutes.
Meanwhile, place all filling ingredients in blender and mix until frothy. Once crust is done, carefully pour liquid on crust and place back into oven for 20 minutes or until slightly brown on top.
Cool bars and let them set for an hour in the fridge before cutting. Serve and enjoy!