1/2 cup whole wheat flour
1/2 cup ground almond flour
2 tbsp whole wheat flour
4 tbsp coconut oil, solid (the original recipe calls for butter)
6 tbsp organic cane sugar, divided
4 small Meyer lemons, zested and juiced (about 2 tsp zest and 1/2 cup juice)
2 large eggs
1/2 tsp baking powder
1 tsp lavender flowers
Pinch sea salt
Preheat the oven to 350 degrees and grease an 8 inch square baking dish.
In a food processor add the flour, almond flour, lavender, and 4 tbsp sugar to mix. Then add the cold coconut oil and pulse until the mixture looks like crumbly.
Press with fingers into the bottom of the baking pan. Bake for about 10 minutes until the edges start to brown. You can see the lavender flowers speckled in the crust! So pretty.
Zest the lemons and juice them. Add the eggs to the mixture along with the 2 tablespoons flour, 2 tablespoons sugar, baking powder, and salt. Whisk until the lemon mix is a pale yellow color and very thoroughly combined. Pour over the hot crust.
Then put back into the oven for an additional 10 minutes until the bars are set.
Make sure to let the bars cool completely before cutting into them. Since I used coconut oil, I actually had to let the pan sit in the refrigerator a bit for the crust to become, well, crusty.