Rhubarb Bars

These Rhubarb Bars are totally delicious!

Servings: 30

For the Crust

  • 3 cups blanched almond flour
  • 1 teaspoon sea salt
  • ¼ cup coconut oil, melted over low heat
  • 2 Tablespoons raw honey
  • 1 Tablespoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 teaspoon lemon rind

For the Rhubarb Layer

  • ½ cup coconut oil, melted over low heat
  • ½ cup raw honey
  • 6 eggs
  • ⅔ cup fresh Rhubarb juice (from 3-4 stalks)
  • ¼ cup fresh Beet juice (from 2 small beets)
  • 1 teaspoon lemon rind
  • 2 Tablespoons + 1 teaspoon coconut flour

For the Crust

  1. Preheat the oven to 350 degrees F.
  2. Generously grease a 9 x 13 inch baking pan with coconut oil and lightly dust with coconut flour.
  3. In a medium bowl combine the almond flour and salt.
  4. In another bowl combine the coconut oil, raw honey, extracts and lemon rind.
  5. Mix the dry and wet ingredients together until well combined.
  6. Press the dough into the bottom of prepared pan. Bake for 10-12 minutes, until golden.

For the Rhubarb Layer

  1. In a blender combine all of the Rhubarb Layer ingredients on high until smooth.
  2. Pour over the baked crust. Bake for another 15-20 minutes until golden.
  3. Allow to cool for 30 minutes, then chill for 2 hours, until set.
  4. Cut into bars and serve. Enjoy!

Nutritional Analysis: Each serving contains approximately: Calories: 156 Fat: 12 g Carbohydrates: 8 g Sugar: 6 g Sodium: 91 mg Fiber: 0 g Protein: 4 g

For more recipes by Diana Keuilian  go to: http://realhealthyrecipes.com/

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