These Rhubarb Bars are totally delicious!
Servings: 30
INGREDIENTS:
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
DIRECTIONS:
For the Crust
- Preheat the oven to 350 degrees F.
- Generously grease a 9 x 13 inch baking pan with coconut oil and lightly dust with coconut flour.
- In a medium bowl combine the almond flour and salt.
- In another bowl combine the coconut oil, raw honey, extracts and lemon rind.
- Mix the dry and wet ingredients together until well combined.
- Press the dough into the bottom of prepared pan. Bake for 10-12 minutes, until golden.
For the Rhubarb Layer
- In a blender combine all of the Rhubarb Layer ingredients on high until smooth.
- Pour over the baked crust. Bake for another 15-20 minutes until golden.
- Allow to cool for 30 minutes, then chill for 2 hours, until set.
- 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/
Your friend & coach,
Brien
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