Friday afternoon was designated therapeutic baking day. Nadia and I scoured the internet for inspiration, drooled a bit (not literally) and ended up with this recipe. It mixes sweet, savory and even floral flavors for the perfect spring snack.

Ingredients:

1/2 cup butter

1/4 cup coconut oil

4 eggs

2 tablespoons lemon zest

3/4 cup shredded coconut

2/3 cup finely chopped almonds

1 1/2 cup plus 3 tablespoons flour

1/4 cup fresh squeezed lemon juice

1 1/2 cup sugar

1/2 tsp baking powder

1 tsp thyme

1 tsp lavender

 

Coconut Almond Crust

1 – Preheat oven to 350 degrees and grease the pan. For deeper-set lemon bars, use a smaller pan.

2 – Mix the butter, coconut oil, 1 egg and 1 tablespoon lemon zest in one bowl. Slowly add 1/2 tablespoon lemon zest, coconut, almonds and 1 1/2 cup flour.

3 – Press the crust into greased pan and bake until golden brown, around 15 minutes.

Thyme and Lavender Lemon Filling

1 – Whisk remaining eggs and sugar.

2 – Add lemon juice, remaining lemon zest and flour, thyme, lavender and baking soda.

3 – Pour into pre-baked crust until done, around 20 minutes.

Enjoy!

Read the original on: Brianna R. Wilson