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: 20 minutes + up to 3 hours refrigeration
Serving size: 1 bar
- 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
- 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.
Recipe used in partnership with Making Thyme for Health.
Nutrition Facts (per serving):
- Calories 301
- Fat 17.5 grams [Saturated Fat 6.3 g, Trans Fat 0 g, Monounsaturated Fat 0.3 g, Polyunsaturated Fat 0 g]
- Protein 6.8 grams
- Sodium 128 mgs
- Carbohydrates 32.6 grams
- Fiber 4.8 grams