1 1/2 cups almond flour
1/4 tsp sea salt
2 tbsp melted butter
1 1/2 tbsp honey
1 tbsp vanilla
1/4 cup honey
1/4 cup melted butter
1/2 cup lemon juice
2 cups blueberries
Preheat oven to 350 degrees.
Prepare bottom layer:
Lightly oil an 8 x 8 baking dish.
Combine all the bottom layer ingredients in a medium bowl. Mix until everything is combined. It should be a little crumbly.
Press dough into bottom of baking dish and pat out so it covers the bottom evenly.
Bake for 15 minutes – so it is firm and slightly golden.
Prepare filling while bottom layer is baking:
Combine the honey, eggs, butter, and lemon juice in a mixing bowl. Beat on high speed for a minute or two until smooth.
Pour mixture over baked crust.
Drop the blueberries into the lemon filling so they evenly spread out through the mixture.
Bake for 20 – 25 minutes until it is golden and looks set.
Cool for 30 minutes, then place in refrigerator for a couple of hours until it is set.
Store in refrigerator.
This recipe being shared on Slightly Indulgent Tuesday.
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