I'm still in Dubai and last night my friend and I wanted a little something. Her oven is broken, but we've got a crock pot! Moment of silence for the time-saving, stress-reducing contraption that is the crock pot.
Anyway, this recipe is super simple and of course could be made in the oven (try it at 350f for 20-30 minutes or until you can stick a knife in the middle and remove it clean). You could also try it with coconut flakes as well, for a tropical twist. It's really great as it, though. It's moist and chewy, which is pretty impressive considering it's gluten-free and GAPS friendly. It's also slightly sweet and tangy, and makes for great late night snacking with friends. Hope you enjoy.
Ingredients for Crockpot Blueberry Lemon Bars
juice from 6 lemons
2 handfuls blueberries, washed
1/2 c coconut flour
1T room temperature coconut oil
1t sea salt
1 c coconut flour
3 heaping tablespoons coconut oil
1t sea salt
Directions for Crockpot Blueberry Lemon Bars
Mix all the crush ingredients together and transfer to the crockpot. No need to grease the crockpot or anything. Press the dough down until it's flat and even. In a separate bowl, mix the eggs, lemon juice, honey and oil together. Add the salt and flour, then finally the blueberries. Pour the mixture on top of the crust. Turn the crockpot on its highest setting and let it sit for 1.5 - 2 hours, or until the filling is firm and you can stick a fork in and remove it clean. Cut into bars, then let it cool down 20-30 mins before removing and serving.
PS- More healthier dessert recipes.