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Recipe Name:	Lemon Blueberry Breakfast Bars (Gundry)
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.

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