I've Got Sunshine...

…ooonnn a rainy daayy.

I’ve been singing this song to myself all day. All day through 7 hours of jury duty, all day through the torrential downpour dropped upon DC, and all day through the 20 degree temperature drop that immediately propelled us back into winter.

Today, during my jury duty lunch break, I thought it was good fortune that the rain had stopped and the skies were starting to clear. I decided to be healthy and go on a walk. (A walk! Of course, that’s what healthy people do when they have a few minutes to spare. They go on walks…and stuff.)  About halfway through my lunch break, those once semi-clear skies suddenly filled again with gray clouds and such strong wind gusts that I was somehow standing in the middle of a busy DC street with my sunshine yellow umbrella turned inside out being pelted with the largest rain drops I’ve ever seen.  I was soaked head to toe for all the world to see.

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You know, sunshine. I’ve got it.

But really, I do, because, with exception to today, spring has finally sprung, the days are getting longer, and last week my Dad sent me a cooking care package from California that included lemons and rosemary grown from his backyard:

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I’ve been obsessed with the lemons ever since. Lemon tea, lemon infused water, lemon peel baths, and lemon facial scrubs (post coming soon!). Naturally, I decided to make some Paleo lemon bars. These homegrown lemons are just so good, and are a perfect spring treat.

Paleo Lemon Bars

Makes 20 lemon squares

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Note: adapted from Taylor Made it Paleo’s Recipe: http://taylormadeitpaleo.com/2013/08/16/lemon-bars/

Crust:

  • ½ cup lightly salted almonds
  • 1 cup almond flour
  • 2 tsp. vanilla
  • 1 tbsp. raw honey
  • 2 tbsp. butter
  • ½ tsp. baking powder

Filling:

  • 4 eggs
  • ½ cup raw honey
  • ¼ cup lemon juice
  • 1 tbsp. cashew flour
  • 3 tbsp. coconut flour
  • 1 ½ tbsp. lemon zest
  1. Grind salted almonds in a food processor into they have turned into almond butter.
  2. Add the rest of the crust ingredients to the food processor and process until crumbly.
  3. Spray 13x9 inch pan with olive oil or coconut oil spray. Spread crust mixture evenly into pan.
  4. Bake crust for 10 minutes at 350.
  5. While the crust is baking, mix filling ingredients in a food processor.
  6. Pour filling over crust and continue to bake for about 15 minutes.
  7. Once the filling for the bars is firm but still a bit wobbly, remove from oven and let cool to set.
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