Lemon Blueberry Coconut Cake Bars
Serves 1610 mins prep30 mins cook
These lemon and blueberry gluten-free cake bars are sweet, juicy and the perfect treat on a hot summer day! They are incredible easy to make and absolutely delicious!
0 servings
What you need
Instructions
1 Preheat oven to 350F. Prepare a 8 x 8 baking pan with parchment paper. 2 In a large mixing bowl, whisk together eggs, coconut oil and fresh lemon juice. 3 Add in oat flour, almond flour, tapioca flour, coconut sugar, baking powder, sea salt and coconut flakes. 4 Bake for 30 minutes or until a toothpick inserted in center comes out clean. Allow to cool for 15 minutes before pouring lemon glaze on top and cutting into 9 bars! Top with extra shredded coconut!View original recipe