Paleo Lemon Brownies [Guest Post: Cook It Up Paleo]
I'm super excited to have Heather from Cook It Up Paleo sharing a recipe with you all today. I fell in love with her Instagram feed last year and have been obsessed with her blog since! Whether you are nut-free, gluten-free, vegan...the list could go on forever... she's got something for you!
I was diagnosed with celiac disease at age 16, and have been in the paleo blogging space since I was 14. My family has various different food allergies to everything from dairy to eggs to gluten. I am a bit of science nerd and love cooking because it’s edible chemistry! Making ingredients work together to create allergy-friendly versions of favorite dishes is my favorite thing to do. I have recipes on my site that are AIP, nut-free, dairy-free, low-carb, grain-free, and everything in between. My hope is that there is some recipe on my site that makes a person with a food sensitivity a little happier because they can once again eat a food they thought they never could eat again.
But enough about me; you’re probably wondering, Heather, what is a lemon brownie?? Well, it’s not really a brownie, but rather a lemon bar that has the same dense texture of a brownie. I was surfing Pinterest the other day and came across a lemon brownie (“lemonie”) recipe and I knew I had to re-create it in a paleo way.
And guess what? These lemon brownies are paleo, vegan, and come with a nut-free/AIP option!
Hope you enjoy these as much as I did!
Paleo Lemon Brownies
Prep Time: 20 mins|
Cook Time: 30 mins
Yields: 9 servings
⅓ cup coconut oil, softened
¼ cup macadamia nut butter, cashew butter,
or softened coconut butter for AIP
½ cup maple syrup
⅓ cup lemon juice
⅓ cup coconut flour
¼ cup water chestnut flour (no substitutions)
¼ tsp salt
¼ tsp baking soda
½ cup coconut cream
3 tbs lemon juice
2 tbs maple syrup
3 tbs melted coconut oil
- Preheat oven to 350° F and grease an 8”x8” glass baking dish.
- In a mixing bowl, mix together the coconut oil, nut butter, maple syrup, and lemon juice.
- Add the coconut flour, water chestnut flour, baking soda, and salt. Mix well.
- Transfer to baking dish and bake for 25-30 minutes.
- Cool completely.
- In a small bowl, mix together glaze ingredients.
- Spread on lemon brownies.
- Chill until set.
- Slice and enjoy.
I’m a 19 year old celiac Wisconsin girl baking my way through life. I love developing recipes that are grain-free and free of other allergens, and taking pictures of said recipes. In my free time, I enjoy rock climbing, weight lifting, and winning at Scrabble.