October 13th, 2014

This thanksgiving I decided to bake something unconventional rather than a traditional pie. The verdict? A nutrient dense treat, with simple, minimal, healthy and hypoallergenic ingredients. 

So here it is! Coconut-Lemon Squares! 

Enjoy!

With Gratitude, 

-Gut Instincts

Ingredients:

• 1½ Tablespoons chia seeds
• 3 Tablespoons lemon juice
• 1 Tablespoon of walnut pieces
• 1 Tablespoon of sunflower seeds
• 1 cup quinoa flour
• ¼ teaspoon Himalayan salt
• ½ teaspoon baking powder
• ¾ cup + 2 Tablespoons shredded unsweetened organic coconut
• 2 Tablespoons lemon zest
• 2 Tablespoons coconut oil
• 2 Tablespoons applesauce
• ¼ cup raw unpasteurized honey
  

Directions:

1. Preheat oven to 325F. 
2. Lightly grease an 8×8-inch baking pan with coconut oil.
3. In a small bowl, mix the chia seeds and lemon juice together. Set aside for 15 minutes to allow the seeds to become saturated and bulk up.
4. Meanwhile, in a medium bowl, mix together the flour, baking powder, salt and shredded coconut. Sprinkle in the lemon zest and combine.
5. In a separate bowl, combine the coconut oil, applesauce, and honey.
6. Mix in the chia seeds and walnuts/sunflower seeds
7. Pour the wet ingredients into the dry and stir until combined. Spread the mixture into the prepared baking pan.
8. Sprinkle 2 Tablespoons coconut on top (I ran out! But it adds such a delicious touch).
9. Bake for 25-30 minutes or until the edges begin to turn golden brown.
10. Let stand for 15 minutes and then cut into squares!
    
11. EAT! :)