Lip smacking lemon bars {for breakfast}

There are so many tempting and delicious recipes online.  those ar e links to a few of my contribution to the largest cookbook ever: the internet.  I keep a revolving to try stack set aside in my cookbook clutter.  My loose pages flutter as I search for breakfast inspiration at the beginning of the week -always  keeping my eyes peeled for recipes that are low or no sugar and heavy on the protein. Of course, being able to whip it up in about 10-15 minutes is crucial because no matter how early I get up, my mornings tend to be crazy right around "time to eat!"

I found one last week I thought of bending my time rule for and making ahead: obviously a recipe with 11 eggs is worthy for breakfast. 

::Lip smacking Lemon Bars:: 

{for breakfast}

Makes an 11x17 pan

preheat your oven to 350

For crust:

 1 c almond flour

1 c coconut flour

1 t nutmeg

1 T agave/honey

3 eggs

1/3 c coconut oil

1/3 c coconut milk

 

 

Preheat your oven to 350.

Mix all together and press with greased hands into bottom of coconut-oiled 11x17 pan.  This is where you'll spend a few minutes, because the mixture is very sticky.

 

For filling:

8 eggs

juice from 6 lemons (I used 3 lemons and 4 limes)

1 T vanilla

1/2 c agave/honey

1/2 c unsweetened shredded coconut (optional garnish)

Re-using the same bowl you made the crust in makes this a quick recipe.  Mix all ingredients for about a minute and pour into crust.  Mixture will be very thin. 

Bake for 25-30 minutes. Garnish with shredded coconut while its still hot.  

 

 

Butterbain's eyes rolled back in his head when he tasted the first bite.  Taste-bud ecstasy = a successful breakfast!

 

Lib

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