Archive | April, 2017

Coconut Flour Lemon Cake Bars

Happy Thursday everybody! Where has this week gone?? It is flying by. I cannot believe my baby boy is getting close to four months old–TIME SLOW DOWN!! We are loving every second of baby Bowen and praise the Lord for His great faithfulness and grace to us.

Some days (and nights) are SUPER hard but I know the Lord is using this season to sanctify us and grow our trust in Him alone. This verse keeps coming back to me and I am continually preaching to myself. I pray the Lord gives me grace to trust in Him not in my abilities in every way I take care of Bowen. Isaiah 30:15 In repentance and rest is your salvation, in quietness and trust is your strength…Oh to repent and rest in Jesus is my heart’s desire. 

I’d like to say my food restrictions have been keeping me from blogging as much as I would like but I think I’m having too much fun at my full time job (⇑) to stop and write.

Baby B has some gas issues every now and again which means I am getting serious about what I eat. I know cruciforous veggies don’t sit right but I’m also eliminating dairy/chocolate and grains (for myself). I’ll tell you what, not eating grains has done WONDERFUL things for me.

The only thing I am really missing are my oat treats and oatmeal. I need a little sweet treat every now and again and believe it or not I got tired of almond butter stuffed dates. THESE ARE MY CURRENT FAVORITE TREATS EVER. I cannot tell you how delicious these lemon cake bars are!

Bowen even loved them which is saying a lot, he is not usually a fan of my “healthy” treats. 

These coconut flour lemon bars are every thing you want in a springtime dessert, moist, lemony and oh so sweet. They take no time to whip up and are mostly healthy (sans the powdering sugar icing), the only problem is they go quick! We are down to just a few bars and I made them yesterday 😉 

This reminds me a lot of my sugar cookie dough! After you make the batter, roll into a cylinder shape and freeze for 30 minutes, then slice bars into 1/2 inch thickness. They bake in 8 minutes 😉

Coconut Flour Lemon Cake bars
lemony, moist delicious gluten free dessert
Write a review
  1. 1/2 cup coconut oil, melted
  2. 1/4 cup honey
  3. 1/4 cup canned coconut milk
  4. 1 large egg
  5. 1 T freshly squeezed lemon juice
  6. 1 cup coconut flour
  7. 1/2 tablespoon baking powder
  8. 2 tsp almond extract
  9. 1/4 teaspoon kosher salt
  10. Zest from 1/2 lemon
lemon glaze
  1. 1 cup powdered sugar
  2. 2 T lemon juice
  3. zest of half lemon
  1. Preheat oven to 350. In a large bowl, whisk together the melted coconut oil, honey, coconut milk, egg, almond extract and 1 T lemon juice. In a separate bowl, whisk together the coconut flour, baking powder and kosher salt. Add the wet ingredients to the dry ingredients and whisk to combine. Roll the dough into a long cylinder, wrap in plastic wrap and refrigerate for 1 hour or freeze for 30 minutes. Once dough is chilled, slice into 1/2 inch thick rounds and bake on parchment lined sheet tray for 6-8 minutes. Remove from the oven and let them cool completely. Once cooled, whisk together powdered sugar and lemon juice then drizzle over bars. Enjoy!
Mississippi Made