Lemon and Coconut Bars


Makes 16


1 ½ tablespoons chia seeds
3 tablespoons fresh lemon juice
1 cup oat flour
1/2 teaspoon baking powder
3/4 cup + 2 tablespoons shredded coconut, separated
2 teaspoon lemon zest
2 tablespoons coconut oil, melted
2 tablespoons sugar free apple sauce (If you cant find sugar free apple sauce, use tinned pie apple and blend it)
1/4 cup agave
1/2 cup packed medjool dates, pitted


Preheat the oven to 300C. Grease an 8×8 inch baking pan. In a small bowl combine the lemon juice and chia seeds. Set aside for 20 minutes. Meanwhile, in a bowl mix together the oat flour, baking powder and ¾ cup coconut flakes. Sprinkle in the lemon zest and mix again. In a separate bowl, combine the coconut oil, apple sauce and agave. Mix in the soaked chia seeds. In a processor, lightly blend the dates until they are in small chunks, and mix in with the other wet ingredients. Pour the wet ingredients into the dry, and stir until combined. Spread the mixture into the prepared baking pan, and use a spatula to flatten out the top. Sprinkle remaining 2 tablespoons coconut on top, patting them down lightly onto the mixture. Bake for 25-28 minutes, until edges begin to turn golden brown. While still warm cut into squares.



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