AIP Lemon Squares

/

Hello everyone!

I have been doing a deep dive into the auto0immune diet (AIP), both for myself and for clients.

One of the foods that is eliminated in this way of eating is eggs. Why? Eggs have proteins that can be hard to digest and can trigger inflammation. When the immune system is compromised, that inflammation can lead to a flare-up that is quite debilitating.

For that reason, I am finding many different ways to substitute eggs in recipes! A common one is to make a flax egg with 1 tablespoon ground flaxseed meal whisked with1 tablespoon hot water. Another option is to use gelatin powder or collagen powder. With this method, you want to whisk 1 tablespoon of the powder with 3 tablespoons hot water. It works wonders and is amazing for gut health!

Try this recipe for lemon squares and feel free to use 3 eggs instead if you are not sensitive to them.


LEMON SQUARES

For the crust:

  • 1 cup almond flour (or ground sesame and pumpkin seeds if you prefer nut-free)

  • a pinch of salt

  • 1/2 teaspoon cinnamon

  • 1/4 cup coconut flour (or 6 drops monk fruit extract)

  • 1/2 cup hemp milk

  • 1/4 cup coconut oil

  • 2 tablespoons gelatin or collagen powder

  • 1/3 cup hot water

For the topping:

  • 1/2 cup coconut oil

  • 1/4 cup coconut flour

  • 1/2 cup coconut flour (or 12 drops monk fruit extract)

  • Juice of 2 lemons

  • Zest of 2 lemons

  • a pinch of salt

  • 1/4 teaspoon cinnamon

  • 3 tablespoons gelatin or collagen powder

  • 3/4 cup hot water

Preheat the oven to 350 degrees.

Oil an 8x8 baking dish with coconut oil and set aside.

Mix together the crust ingredients in the order listed and press into the bottom of the baking dish as soon as they are mixed.

Then, mix the crust ingredients together in the same bowl in the order listed.

Spread the topping over the crust, bake for 20 minutes and enjoy!

I find these are best after they have cooled for 30 minutes.