Paleo Strawberry and Lemon Bars


 For the crust:

 2 cups almond flour

 2 Tbsp. coconut flour

 1 teaspoon lemon extract

 ½ teaspoon sea salt

 3 Tbsp. coconut oil

 ¼ cup pure maple syrup


For the filling:

 2 cups frozen strawberries

 2 Tbsp. lemon juice

 2 Tbsp. pure maple syrup

 1 teaspoon lemon zest

 1 teaspoon chia seeds


For the crumb topping:

 1 cup walnuts (or nut of choice)

 ¼ cup almond flour

 2 Tbsp. coconut sugar

 1 Tbsp. coconut oil

 ¼ teaspoon sea salt



  1. Begin by making the filling which should have a jam consistency. In a medium saucepan, combine strawberries, lemon juice, maple syrup and lemon zest. Heat on medium to medium-high heat until mixture begins to bubble. Let bubble for 1-2 minutes, then reduce heat to a simmer. While simmering, mash the berries with a wooden spoon. Cook for an additional 2-3 minutes, remove from heat. Add in chia seeds. Let cool for 5-10 minutes before transferring to a glass jar or dish. Place in the fridge to cool completely. This will take about 1 hour, but you can make the filling ahead of time and let it sit overnight.
  2. Preheat oven to 350 degrees. To make the crust, add all crust ingredients into a food processor. Pulse until a dough-like texture forms. Press the crust into an 8×8 pan, evenly distributing. Place in the oven and bake for 15 mins. Set aside and cool. Leave the oven on.
  3. While the crust is cooling, make the crumb mixture. Combine all ingredients in the same food processor bowl and pulse for about 10 seconds, or until mixture is crumbly.
  4. Once crust is cooled, spread the jam filling over the crust. Complete by topping with the crumb mixture. Now bake for 20-22 minutes, or until top is golden brown.
  5. Remove from oven and cool completely. Once cooled, cut into squares. Enjoy!


Serves 9


Inspired by:


Judy Gentner