Crust: ⅓ cup Anthony’s Organic Coconut Oil 2 tablespoon maple syrup 1 egg 1-½ cups Anthony’s Blanched Almond Flour ¼ teaspoon salt Topping: 3 eggs ⅓ cup maple syrup ⅓ cup fresh lemon juice 2 tablespoons Anthony’s Arrowroot Flour 3 tablespoons coconut cream ¼ teaspoon salt
Crust: Preheat the oven to 350° F. In a mixing bowl, cream together the coconut oil and maple syrup. Add the egg and mix well. Add the almond flour and salt and mix well. Press into the bottom of an 8”x8” glass baking dish. Bake for 15-20 minutes. Topping: Meanwhile, in a mixing bowl, combine all topping ingredients and whisk very well. Pour into a medium-sized saucepan. Cook, stirring constantly, over medium heat, just until the mixture begins to thicken. Remove from heat, whisk a few times, and transfer to a glass bowl. Spread lemon topping on the baked crust. Bake for an additional 10-13 minutes. Cool completely and cut into bars.