Lemon Crumble Squares
(Gluten-free, Organic, Vegetarian)
2 ½ cups of organic oat flour (grind fresh rolled oats in a coffee grinder)
1 cup organic coconut
¼ cup grass fed butter (or coconut oil + pinch of celtic salt)
2 tbs organic brown sugar or coconut sugar
Rub together above ingredients until crumb texture.
Press 2/3 of the mixture into the bottom of a shallow 6×9 baking pan.
The juice of 3 large organic lemons
Zest of 1 large organic lemon
2 tsp arrowroot flour
2 organic egg yolks (or an additional 2 tsp of arrowroot for eggless)
1 ½ cups of water
3/4 cup raw honey
Mix lemon juice, zest, water and honey in a saucepan and bring to a simmer.
Beat together egg yolks, arrowroot and 1/8 cup of water until smooth.
Swiftly add the arrowroot mixture to the lemon mixture in the saucepan and reduce heat to a low simmer until thickened. Let cool slightly.
Pour the lemon mixture over the oat/coconut bottom and sprinkle the top with the remaining 1/3 coconut mixture.
Bake at 350 until lemon is bubbly and top is golden (aprox 15 mins)
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