A delicious Paleo, grain-free, dairy-free and gluten-free baked good. Paleo Lemon Blueberry Squares that are bursting with citrus zest and sweetened with spices and seasonal fresh blueberries. Perfect for a on the go breakfast, a snack or a low sugar treat.
When I asked Scott what he wanted to do last weekend I got a two word response. “Blueberry muffins.” I kind of half listened since I knew the implied “we” meant “me” making blueberry muffins. However, he mentioned it a time or four or ten this week so I figured it was a darn serious craving. Scott’s biggest food weakness is any kind of homemade sweat bread or muffin. For some reason the control is lacking when he gazes upon a baked good. There are worse things of course. He had a long week so I decided it was time to put on my baking pants to whip up some grain-free goodness.
Paleo Lemon Blueberry Squares
Wanting to kill two birds with one stone I decided to create a new recipe this week for Scott to eat and to share on the blog. I am not sure if it is seasonal or not – does anyone else bake during the warmer months? Maybe I am in a minority on this one. I do it less, but it does happen. If not, there is always Pinterest to save it for later. I am warning you these may be hard to resist – the fresh blueberries are killer here. It is almost worth heating up your kitchen to dive into one of these babies.
This recipe accomplishes quite a few taste sensations. There is the lemon which is a wonderful flavoring agent. Not only does it allow you to add a tart dimension, but it is an excellent way to add moisture to the mix. Almond flour and coconut flour are both very dry when it comes to baking. They absorb a great deal of wetness. So it may seem a little odd to have all those eggs if you are new to grain-free baking flours. I thought it was a little strange until I started attempting creations in the spirit of experimentation. Baker beware! Every drop gets absorbed. The lemon gets blunted a bit by the maple syrup as a sweetened. I often will go with honey, but I opted for the maple syrup this time around. Both are an excellent way to add a delicious sensation without piling on lots of unnatural sugars.
Whenever, I make one of these breads they only last a very short window of time. I prefer to keep them in the refrigerator as I do feel it upholds the freshness more than a spot on the kitchen counter. I predict these will not make it through the 4th of July weekend!
Speaking of which…any fun plans? Weather permitting our plans include a trip to Jackson Pool which is a natural spring watering hole in Austin. Watering holes and lakes are the THING around here since we have no nearby ocean. We are going to Zilker Park in the evening where they have a symphony play and then a display of fireworks. If the weather is bad, I guess there is always shopping. The sales and discounts are usually pretty stellar this holiday.
Have fun and I hope you get to enjoy one of these squares soon! I have kept you in suspense long enough – moving on to the recipe! When in doubt go blueberry. Boom.
- 2 Cups of Almond Flour
- ½ Cup of Coconut Flour
- 5 Pasture-Raised Eggs
- Juice of 2 Small Lemons
- 1 and ½ Tablespoons of Maple Syrup
- 1 Tablespoon of Apple Cider Vinegar
- 1 Tablespoon of Coconut Oil (melted)
- 1 Teaspoon of Cinammon
- ¼ Teaspoon of Nutmeg
- ½ Teaspoon of Baking Soda
- Dash of Himalayan Salt
- ⅔ Cup of Fresh Blueberries
- Preheat the oven to 350 degrees.
- Grease an 8'8" baking dish with coconut oil.
- Mix all of the dry inredients into a small bowl and fold together.
- Crack and scramble all of the eggs in a separate bowl. Add all of the other wet ingredients.
- Slowly add the dry ingredients into the wet mixture and blend until everything is together.
- Add the blueberries.
- Bake for 45 minutes or until a toothpick inserted in the middle is clean once removed.
Have a wonderful 4th of Jully holiday and I will see you back here on Monday!
Questions of the Day:
- Do you bake during the summer months?
- Are you going to see the fireworks this weekend?
I always love hearing from you! If you have any questions please feel free to leave a comment or send me an email.