Strawberry Lemon Bars

These Strawberry Lemon Bars are incredibly delicious and make such a convenient grab and go snack for children and adults. As you bite through the walnut crumb topping, the strawberry lemon jam gives a wonderful pop of flavor in the center of the bars.

Strawberries are rich in antioxidants which boosts their ability to rebuild, repair, and rejuvenate the body. They also have high levels of phenols, which act as an anti-inflammatory, making them an essential food for those suffering from autoimmune disorders such as asthma, chronic fatigue syndrome, fibromyalgia, rheumatoid arthritis, multiple sclerosis, restless leg syndrome, colitis, COPD, IBS, neuropathy, Crohn’s disease, lupus, guillain-barre syndrome, and Hashimoto’s thyroiditis.

Lemons are a powerful healing fruit that contain phenomenal antibiotic, antiseptic, and anti-cancer properties. Lemons are rich in vitamins C and B-complex and minerals such as iron, calcium, magnesium, silicon, and potassium. They also help to cleanse and detoxify the entire body.

Strawberry Lemon Bars

Ingredients:

For the jam:
2 1/2 cups fresh strawberries, hulled and quartered
3 tbsp lemon juice
1 tsp zest
1/4 cup maple syrup
3 tbsp chia seeds

For the base:
2 cups almond flour
2 tbsp coconut oil
1/4 tsp salt
1-2 tbsp water

For the crumb:
1 cup walnuts
1/2 cup unsweetened shredded coconut
2 tbsp maple syrup
1 tsp coconut oil
1/4 tsp salt

Directions:

Place the strawberries, lemon juice, zest and maple syrup in a saucepan over medium-high heat and bring to a simmer. Cook for 10-15 minutes, until the strawberries are soft. Mash gently with the back of a wooden spoon and take off heat. Stir in the chia seeds and leave aside to cool.

Preheat the oven to 350F/180C. In a food processor, combine the almond flour, coconut oil and salt and process until the texture resembles breadcrumbs. With the motor running, pour in the water and process until the mixture comes together into a dough.

Line a 9x9 inch baking tin with parchment paper and spread the mixture on top, pressing down firmly and evenly. Place in the oven and cook for 10-12 minutes, until the base is a golden color. Let cool.

Make the crumb by combining the walnuts, coconut, maple syrup, coconut oil and salt in a food processor and blitzing until you get a fine mixture.

When the base has cooled, spread the jam mixture on top and cover with the crumb. Place in the oven and cook for 12-15 minutes, until it is golden on top. Let cool completely before cutting.

Serves: 9-12

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This item posted: 22-Jul-2018