Don’t count calories, count chemicals, this little motto will get one to cook for real, and these lovely organic lemon bars are not only delicious, they are pesticide free. Its true, cooking is only as good as the ingredients used, and getting away from all the chemicals in today’s food will make one healthier and happier.
This recipe has a lot of eggs, so if one has an allergy this is not the recipe for you!
6 whole eggs | 1/2 organic honey | 8 lemons to make 1 cup of lemon juice | 1/2 cup of coconut oil | 1 cup macadamia nuts | 1 cup almonds | Unsweetened shredded coconut
WHISK EGGS, HONEY, and lemon juice together in a small saucepan. Place over medium-high heat on the stove, and add coconut oil. Continue stirring until the mixture thickens and starts to bubble. Once thick, remove from the heat and place in a bowl in your refrigerator to cool.
PREHEAT YOUR OVEN to 400°F.
Place almonds and macadamia nuts in a food processor and blend until in small chunks. In a mixing bowl, combine nuts with ADDITIONAL 1/4 cup of honey, ADDITIONAL 1/2 cup melted coconut oil, and ADDITIONAL 2 eggs and mix well.
GREASE AN 8×12 ” baking pan with coconut oil. Spread your nut mixture over the entire pan, and bake for 15–18 minutes or until a toothpick comes out clean. Allow the crust to completely cool.
Spread the lemon topping over the crust and sprinkle as much unsweetened shredded coconut as you want over the top. Place in the refrigerator or freezer. Keep refrigerated or frozen until serving and then return the remaining to the fridge/freezer.
Sources: The Civilized Caveman