Thursday, March 8, 2012
When it comes to deserts, chocolate is my one true love. I adore chocolate cakes, brownies, cookies, puddings... you name it. If it has chocolate in it, I probably want to eat it.
Sometimes, I get tempted by other scrumptious looking sweets and decide it is time to mix it up a bit. When I came across a recipe for lemon brownies on Rita's Recipes, I couldn't resist the challenge to turn these mouthwatering treats into something a grain-free, sugar-free girl could eat.
3/4 cup almond flour
2 Tbsp packed coconut flour
1/2 tsp salt
1/2 cup butter, softened
1/2 cup honey
1 Tbsp fresh squeezed lemon juice
1 generous tsp lemon zest
1/4 cup honey
1/4 cup extra virgin coconut oil
2 tsp fresh squeezed lemon juice
2 tsp lemon zest (you can adjust this for taste, I like it nice and lemony)
Mix the flours and salt in a medium bowl. Cream in the softened butter. In a separate bowl combine the honey, eggs, lemon juice and zest. Pour into the flour mix and blend until combined. Bake at 350 F for approximately 25 minutes in a greased 8 inch square pan. Remove from oven and cool.
While the bars are baking melt the coconut oil and honey together over low heat. Really blend them well. Remove from heat and add in lemon juice and zest. Set aside to cool.
Once the bars have cooled, spread the frosting over them and place in the refrigerator to harden up the frosting. Store them in the fridge to keep the frosting from going soft.