Tuesday, August 8, 2017

Blueberry Lemon Bars

Ingredients for 12 servings


¼ cup Organic Hemp Protein Powder
¼ teaspoon Himalayan Crystal Salt
1/3 cup Almonds
½ cup Almond Butter
½ cup Blueberries
½ cup Sweet Dreams Brown Rice Syrup
½ teaspoon Vanilla Extract
3 cups Arrowhead Mills Puffed Rice Cereal
zest of 1 lemon

Lemon Coconut Milk Glaze:

1 teaspoon Singing Dog Organic Vanilla Extract
1 (15 oz) can Unsweetened Organic Coconut Milk
2 teaspoons Maple Syrup
2 tablespoons Starch / Flour
juice of 1 lemon

Line an 8 x 8" baking dish with parchment paper and set aside.

In a large microwave-safe bowl, combine brown rice syrup and almond butter. Microwave for 30 seconds, until almond butter melts. Stir together.

Add remaining bar ingredients to the bowl. Stir until well combined.

Transfer mixture to the baking dish, then cover with another piece of parchment paper. Using your hands, firmly press the mixture into the baking dish so the surface is even.

Place the baking dish in the fridge to set for up to 3 hours.

To make the glaze, open the can of refrigerated coconut milk and scrape the solidified portion out into a medium-sized bowl.

Add the lemon juice, vanilla and maple syrup. Stir until a liquid forms, letting it sit for up to 10 minutes if needed.

Add the arrowroot starch and whisk together until dissolved. Place bowl in the fridge to set for at least one hour.

Once the bars are set, use the parchment paper to lift out of the baking dish and onto a surface for cutting. Use a large knife to cut it into 12 bars.

Drizzle the glaze over the bars (either with a spoon or by putting it in a baggie and cutting the corner).

Put the bars back in the fridge to set. Store in an airtight container in the fridge for up to 3 days.

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