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Prep time
15 minutes
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Cook time
20 minutes
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Serves
9
Author Notes
These cocktail and summer inspired bars are constantly being popped into my oven. They are easy to make, packed with flavor, insanely rich and almost gooey, kind of like a blondie taken to the next level. They're heavily adapted from some glazed berry and lemon bars made by Bakerella. Though I imagine her version is also amazing, I can't imagine making them any other way. Plus, they are grain free, dairy free, and refined sugar free, but you can totally make them with all-purpose flour and granulated sugar too! —Laura Dembowski
Ingredients
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1 1/4 cups
paleo flour blend
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3/4 cup
coconut sugar
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1/2 teaspoon
sea salt
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1 teaspoon
baking powder
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1/2 cup
coconut oil, room temperature
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1/2 cup
olive oil
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2
large eggs, plus 1 egg yolk
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1/4 cup
freshly squeezed lime juice
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1 tablespoon
lime zest
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1 1/2 cups
fresh blackberries
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1 teaspoon
pure vanilla extract
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3 tablespoons
blanco tequila
Directions
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Preheat oven to 350 degrees F, or 325 degrees F convection. Oil an 8 inch square pan.
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In a large bowl, stir together flour, sugar, salt, and baking powder. Stir in the coconut and olive oil, eggs, lime juice and zest, and vanilla and tequila until the batter comes together. Finally fold in the berries and pour the batter into the prepared pan. Smooth into an even layer and bake about 30 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Cool completely in the pan before slicing and serving. Bars may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the microwave about 1 minute.
NOTES
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