Paleo Lemon Brownies
by lisa | 20 May 2013 11:21
Yes, these are brownies that aren’t brown! I’ve said it before, and I’ll say it again….Pinterest is a dangerous place! A few weeks ago I noticed some very non-paleo lemon brownies on Pinterest and I’ve been craving them ever since. The original recipe is here. I love lemon desserts and I make lemon squares for my daughter whenever she comes home (I’ll put that recipe up the next time I make them). I just love the texture of a really moist, dense brownie so I just had to try and make this recipe paleo friendly.
Dense and moist
Here is my version. As usual, these are super quick and easy to throw together.
Lemons soon to be brownies
Ingredients
- 1/4 cup almond flour
- 1/4 cup arrowroot flour (or tapioca flour)
- 1/4 cup coconut flour
- 1/3 cup honey
- 1/4 teaspoon salt
- 1/2 cup butter
- 2 eggs
- 2 1/2 teaspoons lemon zest
- 2 Tablespoons lemon juice (juice of half a lemon)
For the glaze
- 2 Tablespoons coconut oil
- 2 Tablespoons honey
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
Instructions
- Put everything together in a food processor and whiz until smooth and creamy. An electric mixer would also work.
Everything together
- Lightly grease an 8×8 baking dish.
- Take a piece of parchment paper and get it wet. Now crinkle it up into a ball and squeeze the water out (this makes it very pliable). Lay the parchment paper into the baking dish and mold it in.
Great trick for easy pan removal
- Lightly grease the parchment paper.
- Pour the batter into the dish.
Ready for the oven
- Bake in a pre-heated 350 (175 C) for 25 minutes or until set.
- Remove and let cool while you make the glaze.
- To make the glaze, again dump all the ingredients into the food processor and quickly whiz until creamy.
- Spread over the top of your cooled brownies.
- Simply lift the whole pan of brownies out by lifting the parchment paper out of the pan.
- Slice into squares and enjoy!
Lemon Brownies
Ingredients
- 1/4 cup almond flour
- 1/4 cup arrowroot flour (or tapioca flour)
- 1/4 cup coconut flour
- 1/3 cup honey
- 1/4 teaspoon salt
- 1/2 cup butter
- 2 eggs
- 2 1/2 teaspoons lemon zest
- 2 Tablespoons lemon juice (juice of half a lemon)
- 2 Tablespoons coconut oil
- 2 Tablespoons honey
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
Instructions
- Put everything together in a food processor and whiz until smooth and creamy. An electric mixer would also work.
- Lightly grease an 8x8 baking dish.
- Take a piece of parchment paper and get it wet. Now crinkle it up into a ball and squeeze the water out (this makes it very pliable). Lay the parchment paper into the baking dish and mold it in.
- Lightly grease the parchment paper.
- Pour the batter into the dish.
- Bake in a pre-heated 350 (175 C) for 25 minutes or until set.
- Remove and let cool while you make the glaze.
- To make the glaze, again dump all the ingredients into the food processor and quickly whiz until creamy.
- Spread over the top of your cooled brownies.
- Simply lift the whole pan of brownies out by lifting the parchment paper out of the pan.
- Slice into squares and enjoy!
Notes
If you are impatient like me and spread the glaze on before the brownies have cooled, the coconut oil quickly melts and the glaze just soaks right into the brownies. This was actually pretty delicious and just made them all that much more moist! To cool or not to cool, the choice is yours.
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Source URL: https://swisspaleo.ch/paleo-lemon-brownies/