Lemon. Blueberries. Almond Butter. Is your mouth watering yet? Combine those ingredients with the crunch of crispy brown rice cereal and the sweetness of brown rice syrup, and you’ve got yourself a pan of Blueberry Lemon Bars. They deliver nearly 5 grams of fiber per bar and make great dessert, snacks or even breakfast. Best of all? They’re drizzled with a lemon coconut milk glaze that will impress your family!
I like these bars for breakfast! They're convenient to grab on my way out of the house. – Patty G.
Time:
0
Serves: 0
Serving size:
Ingredients:
Bars
1/2 cup Sweet Dreams Brown Rice Syrup
1/2 cup Almond Butter
1/2 teaspoon Singing Dog Organic Vanilla Extract
1/4 teaspoon Himalayan Crystal Salt
3 cups Arrowhead Mills Puffed Rice Cereal
1/3 cup Swanson Organic Certified Organic Natural Almonds
1/2 cup Eden Foods Wild Organic Blueberries
zest of 1 lemon
1/4 cup Organic Hemp Protein Powder
Lemon Coconut Milk Glaze
1 15 oz can Unsweetened Organic Coconut Milk
juice of 1 lemon
1 teaspoon Singing Dog Organic Vanilla Extract
2 teaspoons NOW Foods Pure Organic Maple Syrup
2 tablespoons Bob's Red Mill Arrowroot Starch / Flour
Instructions:
- Line an 8 x 8" baking dish with parchment paper and set aside.
- In a large microwave-safe bowl, combine brown rice syrup and almond butter. Microwave for 30 seconds, until almond butter melts. Stir together.
- Add remaining bar ingredients to the bowl. Stir until well combined.
- Transfer mixture to the baking dish, then cover with another piece of parchment paper. Using your hands, firmly press the mixture into the baking dish so the surface is even.
- Place the baking dish in the fridge to set for up to 3 hours.
- To make the glaze, open the can of refrigerated coconut milk and scrape the solidified portion out into a medium-sized bowl.
- Add the lemon juice, vanilla and maple syrup. Stir until a liquid forms, letting it sit for up to 10 minutes if needed.
- Add the arrowroot starch and whisk together until dissolved. Place bowl in the fridge to set for at least one hour.
- Once the bars are set, use the parchment paper to lift out of the baking dish and onto a surface for cutting. Use a large knife to cut it into 12 bars.
- Drizzle the glaze over the bars (either with a spoon or by putting it in a baggie and cutting the corner). Put the bars back in the fridge to set. Store in an airtight container in the fridge for up to 3 days.
Nutrition facts (per serving):