Whip up some Lavender Lemon Bars for a delicious healthy snack!
If you haven’t tried the lavender and lemon flavor combination yet, now is the time to jump on that bandwagon. Highlighted in our Lavender Lemon Collagen Beauty Water, this pair not only provides a refreshing light flavor to a beverage, but is dynamic in baking as well. We wanted to show off the versatility of this collagen supplement, so we added it to these delightful Lavender Lemon Bars. We’re proud of the ingredients in our Collagen Beauty Water, so we only added in the good stuff to our bars.
Collagen Beauty Water is pumped full of amazing ingredients, including collagen from non-GMO snapper scale, organic agave inulin (a prebiotic), organic honey, organic lemon, organic lavender, organic blueberry, organic beet and probiotics to boot. It’s formulated perfectly to simply add to your water glass, but we thought it would be a perfect addition to some lavender lemon bars. Not only does snapper scale provide an abundance of collagen, but it contains a high amount of hyaluronic acid, which you know we love. Collagen can contribute to the skin’s firmness and elasticity, while hyaluronic acid helps bring moisture to the skin (1). Organic agave inulin is an important prebiotic, which is essential for gut health. Inulin can travel through the lower digestive and feed healthy bacteria, which can boost the immune system (2).
Lavender is a plant that has been around for centuries and has many herbal and medicinal uses. Not only does lavender have a sweet, soothing fragrance, but it has properties that can be calming and relaxing (3). It can also help provide digestive comfort. Lavender contains polyphenols (along with the blueberries and beets in the Collagen Beauty Water) that are powerful antioxidants that protect against free radicals and tremendously benefit the skin (4).
Another powerful plant used in this recipe and in the Collagen Beauty Water is the infamous lemon. The benefits of lemon and lemon juice are profound and include: being full of vitamin C, which boosts the immune system; contains antioxidants that, along with vitamin C, rejuvenates the skin and promotes younger looking skin (5). Lemons have pectin, which is a type of fiber found in fruit that helps you feel fuller for longer (6). And just like lavender, lemon can have a positive impact on your mood (7).
To keep these Lavender Lemon Bars gluten-free, we used cassava flour as the base flour. Cassava comes from the yuca root, which grows abundantly in parts of Africa and South America. You may be more familiar with the other variation of yuca, which is tapioca starch or flour. Cassava flour is less processed than tapioca and provides a similar structure to wheat flour, which makes it a great choice in gluten-free and grain-free baking. It is easy to digest and neutral in flavor.
We used pasture raised eggs for structure in these Lavender Lemon Bars, and help give the filling a creamy, gel-like texture. Eggs provide many amazing benefits, not only for macronutrients, but micronutrients as well. We recommend using pasture raised or pastured eggs, because the chickens are allowed to roam free, eat a varied diet of plants and insects and even clean their feathers, all of which are important to the health of the chicken, and thus the health of the eggs. Pastured eggs have a rich yellow yolk, and contain higher amounts of choline, than in conventional eggs, which contribute to liver health and brain health (8).
Don’t walk, but run to your kitchen to make these Lavender Lemon Bars!
- 2 cups coconut sugar
- 1 tablespoon dried lavender buds
- 8 ounces coconut oil, room temperature
- ½ cup lavender coconut sugar
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
- 1 ½ cups cassava flour
- 8 eggs
- 1 cup lavender coconut sugar
- 2 teaspoons lemon zest
- ½ cup cassava flour
- 1-2 scoops Lavender Lemon Collagen Beauty Water
- To make the lavender coconut sugar, blend coconut sugar and dried lavender buds in a high speed blender until lavender is in small bits.
- Preheat the oven to 350 degrees. Grease an 8x11 baking dish and set aside.
- In a large mixing bowl, add in coconut oil, ½ cup of the lavender coconut sugar, vanilla extract and sea salt. Mix with a handheld mixer until creamy.
- Slowly add in the cassava flour to the coconut oil mixture until no more dry flour can be seen. The crust mixture will be in tiny little crumbles.
- Pour the crust mixture into the baking dish and press firmly with the back of your hand or the bottom of a glass cup.
- Bake the crust for 25-30 minutes.
- While the crust is baking, add eggs, remaining lavender sugar, lemon zest, cassava flour and Lavender Lemon Collagen Beauty Water scoops into a large mixing bowl.
- Mix on high until well blended. *Note the filling batter will be darker than traditional lemon bars since coconut sugar is darker in nature than powdered sugar*
- Remove baking dish once the crust is baked and pour the filling mixture over the top. Lower the oven heat to 325 degrees and bake for 25-30 minutes.
- Let bars cool completely, then refrigerate for at least 2 hours before serving. Best served cold.
(1) Papakonstantinou, Eleni, Michael Roth, and George Karakiulakis. “Hyaluronic acid: A key molecule in skin aging.” Dermato-Endocrinology 4.3 (2012): 253-58. Web.
(2) Meyer, D., and M. Stasse-Wolthuis. “The bifidogenic effect of inulin and oligofructose and its consequences for gut health.” European Journal of Clinical Nutrition 63.11 (2009): 1277-289. Web.
(3) Fißler, Maria, and Arnim Quante. “A case series on the use of lavendula oil capsules in patients suffering from major depressive disorder and symptoms of psychomotor agitation, insomnia and anxiety.” Complementary Therapies in Medicine 22.1 (2014): 63-69. Web.
(4) Afaq, F., and S. K. Katiyar. “Polyphenols: Skin Photoprotection and Inhibition of Photocarcinogenesis.” Mini-Reviews in Medicinal Chemistry 11.14 (2011): 1200-215. Web.
(5) Cosgrove, Maeve C., Oscar H. Franco, Stewart P. Granger, and And Peter G Murray. “Dietary nutrient intakes and skin-aging appearance among middle-aged American women.” The American Journal of Clinical Nutrition. N.p., 01 Oct. 2007. Web. 09 May 2017.
(6) Tiwary, C. M., J. A. Ward, and B. A. Jackson. “Effect of pectin on satiety in healthy US Army adults.” Journal of the American College of Nutrition 16.5 (1997): 423-28. Web.
(7) “Aromatherapy May Make Good Scents, But Does It Work?” National Institutes of Health. U.S. Department of Health and Human Services, 20 Jan. 2012. Web. 09 May 2017.
(8) Zeisel, S. H. “Choline: an important nutrient in brain development, liver function and carcinogenesis.” Journal of the American College of Nutrition 11.5 (1992): 473-81. Web.