I was feeling in a rut with the foods I had been eating since I have been eating primarily so much healthy stuff. This particular afternoon I was getting ready to head to a Relay meeting, and I felt that thing..you know…that baking itch? I decided to make lemon bars since they are fairly easy and quick to make. However, since strawberries are in season I always have 1-2 quarts of them in my fridge on hand. I got to thinking of strawberry lemonade, then figured why not in my lemon bars? I took a quick Facebook poll (sad I know!) to determine if I should or not, the response was just as I had hoped…STRAWBERRIES! And so…this recipe was born and summer has officially begun in my house here in California!
I am loving nothing more and feeling so honored to be able to share this recipe for the first time with My Imperfect Kitchen readers! Sara is an amazing blogger, friend and person. I hope everyone loves this recipe as much as my Relay committee members and family did. I even snuck 3 of them into my belly!
1 cup butter, softened
1 cup coconut flour, sifted
1 cup all purpose flour, sifted
4 eggs, beaten
1.5 cups white sugar
1/4 cup coconut flour
½ tsp baking soda
2 lemons, juiced and seeded (zest 1 lemon first and reserve)
4 strawberries pureed with a little coconut water to thin out
Powdered sugar for dusting top (optional)
DIRECTIONS – Preheat oven to 350 degrees F
- In a bowl, combine butter, flours and 1/2 c of sugar. Mix well.
- In a greased 9×13″ pan, press crust into the bottom until even.
- Bake for 20 minutes or until golden brown. Remove and set aside.
- In another bowl whisk together the remaining sugar and flour, then whisk in the remaining ingredients, except strawberries (don’t forget the lemon zest).
- Pour the filling over the warm crust.
- In a blender or food processor puree the strawberries. Dollop 1 teaspoon at a time over the filling until it is all used up. Using a toothpick or wooden skewer, drag the strawberry mixture through the lemon mixture. Be sure not to press all the way to the crust.
- Put back in oven and bake for another 25 minutes or until center is firm. They do firm more when cooled. Dust with powdered sugar (optional) Cut into squares once completely cool and enjoy!
If you like this recipe, check out more from Sweet Heat Chefs:
- Coconut Strawberry Cake Cocktail
- Dark Chocolate Coconut Banana Bites
- Strawberry Banana Yogurt Popsicles
- Green Smoothie