How’s your week been so far? Mine has been buuuussy! It’s been one of those weeks where everything happens or has to get done at once and at some point you just have to laugh because the volume of work is ridiculous and you know next week isn’t going to be half as busy.
I won’t bore you with the details. I’ll just say that I was up at 4:30 this morning and got home from work at 9:30 tonight.
So these bars were necessary.
I decided to make these Blueberry Lemon Bars Sunday night after I finished my usual meal prep for the week. I’m so glad I did.
The chef was glad I did too 😀
I always consider it a win when I bake something that we both agree is delicious. He has a huge sweet tooth and he doesn’t care whether his treats are healthy or not, so when I bake something I feel good about and he chooses over an oreo, I’m happy.
Blueberries and lemon is one of my favorite flavor combinations. It’s just so summery. The lemon zest adds a pop of brightness to the juicy sweet blueberries and a touch of coconut sugar and vanilla just do magical things to these bars.
Like make me feel okay about a 17 hour day.
Blueberry Lemon Bars
Makes 12 bars
1 15 oz can chickpeas, drained
1/4 cup almond butter
1/4 cup coconut sugar
1/4 cup maple syrup
2 tbsp ground flax seed
2 tbsp oat flour
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
2 tsp vanilla
1/2 tsp lemon zest
1/2 heaping cup blueberries
Preheat the oven to 350 degrees. Soak the rinsed beans in water while prepping other ingredients. Grease an 8 x 8 glass baking dish with coconut oil.
Add all ingredients except blueberries to a high powered blender or food processor. Blend until smooth. Mix in blueberries and pour into the prepared baking dish. Bake for 30 minutes. Allow to cool for 10 minutes and slice into 12 squares. Store in the refrigerator for 3-5 days.
Yup, they’re that good.
What is your favorite summer fruit? Mine is a tie between blueberries and blackberries.
Any Memorial Day plans? Not gonna lie, mine might involve making another batch of these bars ;D
With so much love,