Coconut-Lemon Bars | Recipes | Dr. Weil's Healthy Kitchen
A healthier take on the classic lemon bar. Instead of butter, it uses olive oil, ground hazelnuts, and coconut to create a satisfying shortbread crust.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.drweil.com.
Cooking tools:
- Food processor
- Stand mixer
- Hand mixer
- Sifter
- Microplane
- Baking pan
- Oven
- Chef's knife
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wax paper
- Parchment paper
- Zip-top bag
- Freezer
Ingredients
- 1/2 cup rolled oats
- 3 tablespoons hazelnuts
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 1/4 teaspoon sea salt
- 6 tablespoons shredded unsweetened coconuts
- 4 1/2 tablespoons grade B maple syrup
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon grates lemon zest
- 3/4 cup lemon juice
- 3/4 cup grade B maple syrup
- 4 large eggs
- 6 tablespoons all-purpose flour, sifted
- 1/8 teaspoon sea salt
- 2 tablespoons toasted coconut
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