Well, I am super-dooper proud to announce that Eat This My friend is 1 year old today!
I have been committed to writing, photographing and posting recipes, once a week, for a whole year.
It has been a huge learning experience, with lots of favours and ongoing support from my family and friends.
When I began I had literally no idea how to operate a camera, let alone write. I intended to only post a recipe with a couple of recipe notes attached – somewhere along the way I started talking (can I even call it talking?), obviously I have so much to say – I didn’t realise.
A lot of the writing makes me cringe a little. I am by no means a wordsmith, I dropped out of high school after Year 10, but I keep assuring myself that it is OK to be no very good at something. And like any skill, you only get better with practise. So here I am, a year later, practising my writing skills, my photography skills, and sharing my ‘share worthy’ recipes.
I am still enjoying every little bit of it.
So, to celebrate this mini milestone, I have decided to share the recipe for my Raw Lemon + Coconut Bars!
These lemon bars are a bit of a go-to for me now.
They have only 5 ingredients (which luckily I always seem to have around!) and take all of 5 minutes to prepare. I tried to give them a catchy ‘5 Ingredient Lemon Slice’ slogan, or ‘Paleo Lemon Bars in just 5 minutes!’ but they have so many things going for them, I couldn’t quite settle on which angle to run with.
These bars are the BEST on hand snack to have in your kitchen. They are a ‘paleo’ friendly treat, meaning they are made using only natural unprocessed ingredients. Vegan friendly, sugar free, gluten free, raw – you name it! These babies are choc full of the good stuff.
I keep mine in the freezer, but they hold together very well, so are a perfect lunchbox addition for the kids.
Plus they taste amazing. Seriously. No one will know they are actually good for you.
– 1 cup shredded coconut, plus and extra handful for garnish
– 3/4 cup almonds
– 1/4 cup flax seeds
– 1 1/2 cups medjool dates, pitted
– juice of 1 lemon
– 1 tsp vanilla extract (optional)
– sea salt, for sprinkling
Place the almonds, coconut and flaxseeds into a food processor and pulse until quite finely ground.
Add the dates, I do mine one at at time, and keep pulsing with each addition. Continue until all the dates are ground and you have a coarse, sticky mixture. Squeeze in the juice from 1 – 2 lemons and stir to combine.
Line a medium sized rectangular baking pan with cling film or baking paper and pour the mixture into the tin.
Use your hands to spread the mixture evenly into the tin, compressing firmly as you go.
Add a sprinkling of extra coconut to the top and press this down into the mix with your hands.
Sprinkle on a big pinch of large flaked sea salt.
Place the pan in the freezer and freeze for at least an hour. Remove and cut into bars.
I keep mine stored in the freezer.
makes 12 bars, or more if you cut them smaller.