When I was growing up, I always used to love the shortbread cookies with the jam filling in the center – anyone else remember those?! Well, let’s just say that my tastebuds and likings have shifted a little… okay, a lot! But one thing I do still love is a yummy, satisfying treat. I decided to create my take on these jam-filled cookies by making these delicious blueberry lemon shortbread bars!
I took on the challenge to make these bars nut-free. If you know me, I’m always up for a good challenge in the kitchen :)! Not using nuts in a recipe is a lot coming from me! I literally use almond flour is every. single. recipe. One of my good friends is allergic to nuts, so I was determined to make her one of my treats that she could enjoy. I use a mix of coconut flour and tapioca flour in the crust which is the perfect blend for taste and texture.
I also top these bar off with a coconut butter drizzle! Oh. Em. Gee. Guys, yes the drizzle might be optional, but come on – is it really optional? The answer is definitely NO! I already love coconut butter to begin with and can easily eat it by the spoonful straight from the jar, but drizzling it on top of these bars is pure heaven.
I know that you guys are going to go crazy over these, and I can’t wait for you to be as obsessed as I am!
[makes one 8×8 pan]
- 1 flax egg (1 tb flax meal mixed with 2+1/2 tb water and set aside to thicken)
- 1/3 cup coconut oil, softened (not melted)
- 3 tb maple syrup or honey (I like using honey in this recipe, but use maple syrup for strictly vegan)
- 1 tsp vanilla
- Zest of one meyer lemon
- 3/4 cup coconut flour
- 2 tb tapioca flour/starch
- Pinch of pink salt
- 1+1/2 cup fresh blueberries
- Juice + zest of 1/2 of a lemon
- Optional: coconut butter for drizzling
- Preheat the oven to 350º and line an 8×8 pan with parchment paper.
- In a medium bowl, whisk together the flax egg, coconut oil, maple syrup or honey, vanilla, and lemon zest.
- In a small bowl, whisk together the coconut flour, tapioca flour/starch, and pink salt. Add the dry mixture to the wet mixture and stir until well combined and a dough is formed.
- Press dough into the lined baking pan and form an even crust. Par-bake the crust for 8 minutes.
- Meanwhile, in a small saucepan, stew together the blueberries, lemon zest, and lemon juice until the blueberries break down and the mixture is thick and reduced – this took me about 5-7 minutes on medium heat. Set mixture aside.
- When the crust is done parbaking, top it with the blueberry mixture and evenly spread it around.
- Bake for an additional 10 minutes. Allow bars to fully cool (you can speed this up by popping them in them in the fridge) and then top with a coconut butter drizzle. Pop them in the fridge again to allow for the drizzle to set – if you can even wait that long!
Lots of love, Worth