By nutritional therapist Christine Bailey 

These delicious gluten free bars are tangy and full of summer flavours. Make up a batch and enjoy with coconut yogurt as a healthy treat. These bars are also gluten free, dairy free, suitable for vegetarians and paleo.

(makes 9)

Ingredients for the base:
1 cup almond flour
1/4 cup almond butter
1 tbsp maple syrup
1 tbsp coconut oil, melted
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt

Ingredients for the filling:
3 eggs plus 1 egg yolk
½ cup maple syrup
Juice of 1 lemon
3 tbsp coconut flour
2 tsp lemon zest
Pinch of salt

Method:
Preheat the oven to 180C, gas mark 4. Grease and line a square baking tin 20cm with baking parchment.

Place all the ingredients for the base in a food processor. Press into the tin firmly and bake until lightly golden for 10 -15 minutes.

Place all filling ingredients in a blender and process until smooth. Pour over the base then bake for a further 15-20 minutes until just set. Let it cool completely then cut into bars.

Extracts from Beat the Bloat by Christine Bailey.

Ebook £7.50 available to purchase from Amazon.