Lemon Blueberry Breakfast Bars

by Kate on July 2, 2013

Lemon Blueberry Breakfast Cake Recipe

So typically decadent bars are not something I eat for breakfast, but it seems like the perfect name for this recipe.  This lemony piece of deliciousness is actually the perfect refreshing treat anytime!

I chose to drizzle it with a lemon glaze to add some extra flavor, but it’s not necessary.  This would also be good with any berry or a mix of berries.  You could do blueberries and strawberries and make it a 4th of July treat for your BBQ this holiday weekend!!!

The recipe calls for granulated sweetener and a powdered sweetener for the icing. I used my favorite natural sugar alternative Swerve and it’s on sale until July 7th!!!  I use Swerve in all of my baked goods and ice cream recipes, it’s the perfect healthy substitute and with a buy 2 get 1 free sale, it’s time to stock up!!  And, it’s free shipping when you spend over $30 and it’s unlimited packages (so for every 2 packs you buy, you get a bag free)!  For this recipe I’d order at least 2 bags of the granulated so you get the free bag and one of the confectioners (powdered) or you can simply run the granulated thru a spice grinder or blender to powder it.  That way you qualify for free shipping!

Recipe: Lemon Blueberry Breakfast Bars

Ingredients

  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 3 pastured eggs (I order from Tropical Traditions)
  • 3/4 cup full fat coconut milk
  • 1/3-1/2 cup granulated sweetener (I used Swerve for sugar free option)
  • 1 1/2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup fresh organic blueberries* (or more if you prefer)

Icing:

  • 3/4 cup powdered sweetener (I used confectioner Swerve for no sugar option.  You will need to run granulated sugar through a spice grinder or blender to prevent grainy icing)
  • 4-5 tbsp fresh lemon juice
  • 1/8 cup non-dairy milk (I used So Delicious unsweetened vanilla coconut milk)

Instructions

  1. Combine the flour, sugar, salt and soda in a bowl and set aside
  2. Beat the eggs, coconut milk and lemon juice in a large bowl
  3. Combine the flour with the wet ingredients and the zest and mix until all of the clumps are out
  4. Fold in the blueberries
  5. Pour batter into a 8×8 greased dish
  6. Bake at 350 for about 30 minutes

For the icing:

  1. Place all of the ingredients in a blender and combine
  2. Drizzle over the bars once they have cooled.

Variations

*Any berry or combination of berries would work in here. I would cut any berry besides blueberries into smaller pieces.

For some reason, baked goods that use coconut flour tend to taste better cold.  I suggest storing this in the refrigerator until you serve it or if you happen to have any left over!!

Kate's Healthy Cupboard - Gluten Free Recipes

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