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Paleo & Gluten-Free Lemon Coconut Cranberry Bars Recipe
by Trina
Quick and easy recipe for a light and lemony treat made with fresh lemons, shredded coconut, dried cranberries and pecans.
Print Recipe
Course
Dessert, Snack
Cuisine
American
Servings
16
bars
Ingredients
2
eggs
whisked
1
banana
mashed
1/4
cup
raw honey
1/2
tsp
vanilla
2
tbs
coconut oil – plus a little extra to grease the pan
1/4
cup
lemon juice
approximately 1 lemon, juiced
1
tsp
(optional) add a teaspoon of zest from the lemon rind for extra lemon flavor
1/2
cup
coconut flour
1
cup
shredded coconut
unsweetened
1/4
tsp
salt
1/2
cup
dried cranberries
unsweetened
1/3
cup
chopped pecans or walnuts
Instructions
Preheat oven to 350º F and grease an 8-inch square pan with some coconut oil
In a small bowl, whisk eggs. Then add all other wet ingredients: mashed banana, honey, vanilla, coconut oil, lemon juice and combine
In a separate medium-size bowl, add dry ingredients: coconut flour, shredded coconut, salt. Stir together
Next pour the bowl with the wet ingredients into the dry ingredient's bowl and mix well
Now fold in the dried cranberries
Press mixture into greased 8" x 8" baking pan and spread evenly
Finally sprinkle chopped nuts over the top and gently press them down a little into the batter a little
Bake at 350º F for 18 - 22 minutes. Bars will be done when they're just golden around the edges
Remove from oven, cool and cut into bars
Notes
Keyword
lemon, bars, snack, cranberry, coconut