These lemon squares have finally been perfected with the right texture and delicious flavors. You can make them into squares or a pie. They are grain-free, dairy- free, and refined sugar-free ingredients!
Did you know lemon peel is high in limonene oil, which has powerful anti-cancer properties? These delectable lemon squares are full of omega-3 fatty acids, fiber, amino acids, Vitamin C, magnesium, potassium, and other essential nutrients. Bon Appétit!
¾ Cup Almond Flour
1/8 Cup Coconut Flour
2 tbsp Ground Flax Seeds
¼ Cup Raw Nuts, this adds a nice little crunch
4-6 Dates, pitted ( you can sweeten with Stevia if you prefer)
2 tbsp coconut oil
Preheat the oven to 350 degrees.
Mix all the ingredients in a food processor until well blended.
Line an 8×8 baking dish with parchment paper or lightly grease with coconut oil.
Spread the crust evenly into the dish and up the sides just half an inch.
Bake for 10-12 Minutes or until lightly browned on the top.
1 can Full-Fat coconut milk, Organic and BPA- Free
3 tbsp arrowroot powder
1 scoop or 1.5 tbsp Gelatin, optional (for the vegan version, add 2 more tbsp of arrowroot powder)
3 Organic Cage Free Eggs (or egg replacer)
½ cup fresh Lemon Juice
1 tbsp Lemon Zest
1-2 tsp stevia or to taste
Blend all the ingredients in a food processor except the gelatin and arrowroot powder. Once well blended slowly mix in the gelatin and arrowroot powder making sure there are no clumps.
Pour the filling on top of the crust and bake for 25 minutes or until the middle is firm. Once the lemon squares are cooled place them in the refrigerator for at least 2-4 hours before cutting and serving. Best refrigerated overnight.
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