Category:
Breakfast

---

Notes:
kateshealthycupboard.com

---

Ingredients:
1/2 cup coconut flour
1/4 cup almond flour
3 pastured eggs (I order from Tropical Traditions)
3/4 cup full fat coconut milk
1/3-1/2 cup granulated sweetener (I used Swerve for sugar free option)
1 1/2 tbsp fresh lemon juice
1 tbsp lemon zest
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup fresh organic blueberries* (or more if you prefer)

Icing:
3/4 cup powdered sweetener (I used confectioner Swerve for no sugar option. You will need to run granulated sugar through a spice grinder or blender to prevent grainy icing)
4-5 tbsp fresh lemon juice
1/8 cup non-dairy milk (I used So Delicious unsweetened vanilla coconut milk)

---

Directions:
Combine the flour, sugar, salt and soda in a bowl and set aside
Beat the eggs, coconut milk and lemon juice in a large bowl
Combine the flour with the wet ingredients and the zest and mix until all of the clumps are out
Fold in the blueberries
Pour batter into a 8×8 greased dish
Bake at 350 for about 30 minutes

Icing:
Place all of the ingredients in a blender and combine
Drizzle over the bars once they have cooled.

---