Lemon. Blueberries. Almond Butter. Is your mouth watering yet? Combine those ingredients with the crunch of crispy brown rice cereal and the sweetness of brown rice syrup, and you’ve got yourself a pan of Blueberry Lemon Bars. They deliver nearly 5 grams of fiber per bar and make great dessert, snacks or even breakfast. Best of all? They’re drizzled with a lemon coconut milk glaze that will impress your family!
I like these bars for breakfast! They're convenient to grab on my way out of the house. – Patty G.
Time: 0 hour
Line an 8 x 8" baking dish with parchment paper and set aside. In a large microwave-safe bowl, combine brown rice syrup and almond butter. Microwave for 30 seconds, until almond butter melts. Stir together. Add remaining bar ingredients to the bowl. Stir until well combined. Transfer mixture to the baking dish, then cover with another piece of parchment paper. Using your hands, firmly press the mixture into the baking dish so the surface is even. Place the baking dish in the fridge to set for up to 3 hours. To make the glaze, open the can of refrigerated coconut milk and scrape the solidified portion out into a medium-sized bowl. Add the lemon juice, vanilla and maple syrup. Stir until a liquid forms, letting it sit for up to 10 minutes if needed. Add the arrowroot starch and whisk together until dissolved. Place bowl in the fridge to set for at least one hour. Once the bars are set, use the parchment paper to lift out of the baking dish and onto a surface for cutting. Use a large knife to cut it into 12 bars. Drizzle the glaze over the bars (either with a spoon or by putting it in a baggie and cutting the corner). Put the bars back in the fridge to set. Store in an airtight container in the fridge for up to 3 days.
Nutrition facts (per serving):