Gluten-Free Lemon Kiwi Bars

My favorite coffee shop in my California hometown had DELICIOUS lemon bars. Since my food allergy diagnosis, this is the first time in over 5 years I've been able to enjoy the rich dessert without feeling sick. When life gives you lemons, make lemon kiwi bars!

Bite into a delicate and delicious crust under a deep lemon yellow cream topped with organic kiwi slices. It's sweet and sour and rich and creamy in all the best ways. This makes three loaf sized bars if you're using a bread pan.

Step 1: Preheat the oven to 350 degrees and make

your crust (enough for 3 bread loaf pan crusts) :

-2 cups Ottos Cassava Flour

-1 cup melted coconut oil

-1.5 tbsp ground flax seed

-1/2 cup sugar (or coconut sugar)

Blend together in your blender until combined, grease your pan (I used parchment paper for easy clean up), bake in oven 20 minutes or until crust starts to brown.

Step 2: Make the rich lemony filling (enough for 3 loaf pan fillings):

-4 Duck eggs ( or 5 chicken eggs)

-1 tsp vanilla

-1 large lemon (juice and skin!)

-1/4 cup Otto's Cassava Flour

-1 + 1/2 cup sugar (or coconut sugar)

Microwave your lemon for 30 seconds (you get more juice out of the lemon when it's warmed up!). Take that out of the microwave and squeeze it over a bowl. Scoop out any seeds that may have fallen into the juice.

Add the juice to your blending mix along with all other ingredients until the mixture has combined, expanded, and is a bright yellow color. Take the skin from your lemon and shave it into the mixture ( it adds these yummy little lemony bites to the bar).

Step 3: Once you take your crust out of the oven, pour lemon mixture over the top of it and bake for another 15 minutes (or until mixture is solid but still sticky on top). Slice a kiwi, pull the bars out of the oven, and add the kiwi to the top. Put the bars back into the oven for an additional 5 minutes or until the top has crusted over with a light brown crisp and the kiwi are dry to the touch. Take out of the oven.

Put in a container on the shelf for up to 3 days, in the fridge for 5, or the freezer for 2 months!

Optional: Garnish with a sprinkling of powdered sugar and serve to those you love most (or save for yourself. ;D)

#dessert