Sugar-Free, Grain-Free, Vegan. These Strawberry-Lemon Bars are infused with pan-roasted Fennel to make a lemon bar that will take you out-of-this-world!
- 1 cup Butter-Flavored Palm Shortening
- 2 cups Almond Flour
- 1/8 teaspoon Sea Salt
- 1 Fennel Bulb, greens removed, trimmed and diced
- 1 pound fresh Strawberries, clean and hulled
- 1 cup Freshly Squeezed Lemon Juice
- 2 Tablespoons Grated Lemon Zest
- 1/2 cup Arrowroot Powder
- 1/2 cup Filtered Water
- 2 teaspoons Vanilla Creme Stevia
Preheat Oven to 350f. Prepare crust by mixing 1c palm shortening, almond flour and sea salt. Press mix into pre-greased 9×13 pan. Bake for 20-25 minutes, until lightly golden. Set aside.
Over medium-high heat, melt 1 Tbs palm shortening in medium sauté pan. Add in diced fennel and roast until lightly caramelized, remove from heat.
In blender, puree strawberries, lemon juice, lemon zest, arrowroot powder, filtered water and stevia. Add roasted fennel and pulse until fennel is finely diced or completely incorporated, depending on your preference (I like to leave a little texture/bite to my bars). Pour mix over pre-baked crust and bake for another 15-20 minutes, when mix appears firm. Refrigerate 1-2 hours until ready to serve.
This post and recipe was submitted to BeBetsy by SunnyB of And Love It Too.